Shelly's Recipe

POT ROAST BRAISED IN WINE

Category: Roasts/Tenderloin - Beef

5 lbs boned and rolled chuck or rump roast
Flour, for dredging, seasoned with alt and pepper
4 tbsp butter
1/2 cup chopped carrots, onion and leeks or scallions
1 clove garlic, crushed
2 cups dry red wine
Salt and pepper, to taste
1 bay leaf
1/4 tsp dried marjoram and thyme
2 tbsp cognac, warmed

Preheat oven to 325. Dredge roast with flour. Heat a Dutch oven with butter, add the meat and brown on all sides. Add chopped vegetables and saute until browned. Add the garlic and cook for 1 minute. Stir in wine and seasonings. Add the cognac and ignite. Cover and bake 4 hours, turning the roast several times.

If necessary, add more wine. Transfer the meat to a platter and keep hot. Strain the sauce, correct the seasoning and pour over the roast. Serves 6-8