Saturday, January 16, 2010

Chef Chuck's Pot Roast


Pot roast with vegetables is a hearty and rustic dinner, a comforting meal for a chilly evening.
The gravy was loaded with brilliant flavors. The roast was so tender due to the slow and low stove top cooking.


Pot Roast
1 large pot roast (eye round)
1 tablespoon olive oil
2 tablespoons butter
flour
salt and pepper
1 onion, thick slices
3 carrots, large pieces
3 celery stalks, large pieces
3 garlic cloves, chopped
1/2 cup red wine
1 cup tomato sauce
2 cups beef broth
1 tablespoon rosemary, chopped fine
3 potatoes, cut large

Bring meat to room temperature, combine flour, salt and pepper and coat all sides. In a large pot heat olive oil and butter and brown well on all sides of roast. Remove, cover and set aside. Saute onions, carrots and celery for about 5 minutes, add garlic. Pour in wine, tomato sauce, broth and rosemary. Cover and let simmer for 2 hours, add potatoes and leave lid off for an additional half hour.

7 comments:

  1. Would you beleive that I've never made a pot roast? Thank you for explaining how. It looks succulent!

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  2. I believe it! It more an American dish. Please try! Thank you, take care :)

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  3. My goodness, this looks fantastic!

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  4. This comment has been removed by the author.

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  5. Hi Live.Love.Eat, Use just enough seasoned flour to coat all sides of the roast. Thank You

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