Ingredients Jump to Instructions ↓

  1. 3 lbs boneless blade pot roast

  2. 1 1/4 cups red wine

  3. 2 teaspoons dried thyme

  4. 1/2 teaspoon salt

  5. 1/2 teaspoon pepper

  6. 8 slices lean thick cut bacon , coarsely chopped

  7. 1 (28 ounce) can tomatoes

  8. 2 cups halved mushrooms

  9. 2 cups thickly sliced carrots

  10. 1/2 cup chopped fresh parsley

  11. 2 onions , chopped

  12. 4 garlic cloves , minced

  13. 2 bay leaves

  14. 2 thick strips orange rind

  15. 1/4 tomato paste

  16. 1 cup flour

Instructions Jump to Ingredients ↑

  1. Cut beef into 8 chunks; place in nonmetallic bowl. Add wine, thyme, salt and pepper; mix well. Cover and marinate in refrigerator, stirring occasionally, for 24 hours.

  2. Sprinkle half of the bacon in large Dutch oven or tall covered casserole. Place remaining bacon in large bowl. Drain tomatoes (reserve juice for another use, such as soup or sauces) halve tomatoes and squeeze out seeds. Add to bowl along with mushrooms, carrots, parsley, onions and garlic; mix well.

  3. With slotted spoon, arrange half of the beef over bacon in Dutch oven; cover with half of the tomato mixture. Add bay leaves and orange rind. Repeat layers of beef and tomato mixture. Whisk tomato paste into marinade; pour into pan.

  4. In bowl, mix flour with 1/2 cup (125 mL) water to make stiff paste. Cover pan with lid; with floured hands, press paste onto edge of lid and Dutch oven to seal.

  5. Bake in 400°F (200°C) oven for 20 minutes. Reduce heat to 250°F (120°C); bake for 4 hours.

  6. Remove seal. Skim off fat; discard bay leaves and orange rind.

  7. (Make-ahead: Let cool for 30 minutes; refrigerate, uncovered, until cold. cover and refrigerate for up to 2 days. Reheat, covered, over medium heat, about 30 minutes, or in 375°F/190°C oven, about 45 minutes.). ?


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