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Mom’S Pot Roast With Red Wine

FostersMarket's picture
A delicious take on an American classic.
Ingredients
  Chuck roast 3 Pound
  Canola oil 2 Tablespoon
  Onion 1 , cut into 8 wedges
  Carrots 2 , cut into pieces
  Whole potatoes 8 , washed and cleaned
  Thyme sprigs 2
  Red wine 1 Cup (16 tbs)
  Stock 6 Cup (96 tbs)
  Rosemary sprigs 2
Directions

1. Season the chuck roast with salt and pepper on both the sides.

2. In a dutch oven, heat the canola oil and add the seasoned chuck roast. Cook for 2-3 minutes per side. When one side is done, flip it over and continue to cook.

3. Remove the chuck roast from the pan and add the onions, carrots, thymes and rosemary to saute for a while. Add the roast back to the pan, when the vegetables change color. Pour the red wine and the stock to cover the roast. Stir well and cover with a lid.

4. Put the container into the oven preheated at 325F for about 3 1/2 hours. After 2 and 1/2 hours, bring the container out to add remaining carrots and potatoes and again set it for baking for another 45 minutes.

5. Serve the roast on a platter along with the vegetables and spoon little amount of liquid sauce over the meat and the vegetables. Garnish with fresh sprigs of rosemary and thymes.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Main Dish
Cook Time: 
45 Minutes
This excellent recipe is sure to remind you of your childhood days and the smell of delicious aroma of mom’s pot roast. Here the chef presents easy step by step instructions to make classic pot roast with red wine and veggies. Simple yet so good, definitely worth the wait!

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