Italian Pot Roast with Fresh Fennel |
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Prep Time: 25 Minutes Cook Time: 135 Minutes |
Ready In: 160 Minutes Servings: 8 |
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Beef chuck roast is browned then braised with wine, garlic, veggies, and fresh fennel. Ingredients:
1 (3 pound) boneless beef chuck pot roast |
1 teaspoon garlic powder |
2 tablespoons vegetable oil |
1 (14 ounce) can beef broth |
1/2 cup dry red wine or cranberry juice |
3 cloves garlic, minced |
2 teaspoons dried italian seasoning |
12 ounces new potatoes, quartered |
4 medium carrots, halved lengthwise and bias-sliced into 2-inch pieces |
2 medium fennel bulbs, trimmed, cored, and cut into thin wedges |
1 medium onion, cut into thin wedges |
1/4 cup cold water |
3 tablespoons all-purpose flour |
salt to taste |
ground black pepper to taste |
Directions:
1. Preheat oven to 325 degrees F. Trim fat from roast. Season roast with garlic powder. Heat oil over medium-high heat in a 6 quart pan with lid. Brown roast in hot oil on all sides.
2. [Cleaning tip: Once the stove top is cool, wipe up any oil splatters with Clorox® Disinfecting Wipes*. Rinse hands once complete.]
3. Combine broth, wine, garlic, and Italian seasoning in a medium bowl; pour over roast. Cover and bake for 1 1/4 hours.
4. Add potatoes, carrots, fennel, and onion to pan. Return to oven and bake 60 to 70 minutes more or until desired doneness.
5. Using tongs, remove roast and vegetables to a serving platter. For gravy, pour 1 1/2 cups pan juices into a bowl; skim off fat and return juices to pan. Combine water and flour in a small bowl. Whisk into juices in pan. Cook and stir over medium heat until thickened and bubbly; cook, stirring constantly, for 1 minute more. Season to taste with salt and pepper. Serve gravy with roast and vegetables.
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