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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 4 |
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I came up with the yummy pot-roast recipe on Sunday evening when I had some red wine to use up and wanted a different roast recipe other than my cream-of-mushroom soup stand-by. My hubby raved and even went back for thirds! Ingredients:
3 lbs chuck roast |
3 tablespoons flour, salt and pepper added |
1 tablespoon olive oil |
2 medium onions, diced |
1 tablespoon minced garlic |
2 tablespoons tomato paste |
1 cup full-bodied red wine |
1 cup beef broth or 1 cup stock |
1/2 cup tomato sauce |
1 (1 5/8 ounce) package mushroom gravy mix |
1 teaspoon fresh thyme leave |
more salt and pepper, to taste |
Directions:
1. 1. Dust the beef roast with flour seasoned with salt and pepper.
2. 2. Over med-high heat, add oil to heavy Dutch oven and then sear the roast on all sides. Remove and keep warm.
3. 3. Add a little more olive oil, if necessary. Add onions and garlic and saute until translucent.
4. 4. Add the tomato paste and cook for 5 minutes, then add the red wine, broth, tomato sauce,gravy mix, thyme, salt and pepper.
5. 5. Bring this to a boil for 5 minutes.
6. 6. Put the roast back into the sauce, put on the lid snugly and bake in a 400 degree oven for 1.5 hours, or until the roast is done and tender.
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