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Pot Roast

Diet.Chef's picture
Ingredients
  Beef chuck arm pot roast 3 Pound, trimmed off fat (1 Beef Chuck Arm Pot Roast)
  Cooking oil 1 Tablespoon
  Dry red wine 1⁄2 Cup (8 tbs)
  Instant beef bouillon granules 1 Tablespoon
  Dried rosemary 1⁄2 Teaspoon, crushed
  Dried basil 1⁄2 Teaspoon, crushed
  Fresh mushrooms 16 Large
  Carrots 4 Large, cut into julienne strips
  Whole onions 8 Small
  Tomatoes 4 , quartered
Directions

In Dutch oven brown meat on all sides in hot oil.
Add wine, bouillon granules, herbs, and 1/2 teaspoon pepper.
Cover and cook in a 325° oven for 1 to 1 1/4 hours or till meat is nearly done.
Add mushrooms, carrots, and onions; spoon juices over vegetables.
Cover; continue cooking 40 minutes.
Add tomatoes; cover and cook 5 to 10 minutes more or till vegetables and meat are tender.
Remove meat and vegetables to platter.
Skim fat from juices; pass with meat and vegetables.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Beef

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