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Category: Roasts/Tenderloin - Beef
Prep Time: Cook Time: Total Time:
3 to 3 1/2 pounds boneless beef chuck
1 (750mL) bottle red wine (I used Zinfandel)
salt and pepper
2 Tablespoons olive oil
1 (10.5 ounce) can beef consomme
1/4 cup tomato paste
1 Tablespoons herbes de Provence
1 Tablespoon Dijon mustard
3 cloves chopped garlic
2 bay leaves
1 onion, sliced
4 carrots
4 parsnips
2 cups cremini mushrooms
2 stalks celery
1/4 cup flat leaf parsley
Trim any fat from the beef chuck. Put the beef in a large Ziploc bag and pour a bottle of red wine over the beef. Marinate overnight in the refrigerator.
The next day, take the beef out of the bag, reserving the liquid. Dry the beef on paper towels and season well with salt and pepper.
Preheat a Dutch oven over high heat. Add oil to the pan and brown the beef on both sides. Drain any fat.
In a saucepan, bring the reserved wine to a boil. Reduce the heat, and simmer until the wine is reduced by half. It takes about 15 to 20 minutes. When the wine had reduced, add the beef consomme, tomato paste, herbes de Provence, Dijon, garlic, and bay leaves. Bring to a boil, and simmer again for another 5 minutes. Pour the wine mixture over the pot roast. Add the onions. Cover and put in a preheated 325 degree oven for 2 1/2 hours.
While the pot roast is cooking, prep your vegetables. After 2 1/2 hours, add the vegetables. Cover again, and cook for another hour. Check to make sure that the pot roast is tender and begins to fall apart. If it doesn’t put it back in the oven until it does. Serve with buttered egg noodles and garnish with lots of fresh parsley.
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WINE MARINATED POT ROAST
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Category: Roasts/Tenderloin - Beef
Prep Time: Cook Time: Total Time:
3 to 3 1/2 pounds boneless beef chuck
1 (750mL) bottle red wine (I used Zinfandel)
salt and pepper
2 Tablespoons olive oil
1 (10.5 ounce) can beef consomme
1/4 cup tomato paste
1 Tablespoons herbes de Provence
1 Tablespoon Dijon mustard
3 cloves chopped garlic
2 bay leaves
1 onion, sliced
4 carrots
4 parsnips
2 cups cremini mushrooms
2 stalks celery
1/4 cup flat leaf parsley
Trim any fat from the beef chuck. Put the beef in a large Ziploc bag and pour a bottle of red wine over the beef. Marinate overnight in the refrigerator.
The next day, take the beef out of the bag, reserving the liquid. Dry the beef on paper towels and season well with salt and pepper.
Preheat a Dutch oven over high heat. Add oil to the pan and brown the beef on both sides. Drain any fat.
In a saucepan, bring the reserved wine to a boil. Reduce the heat, and simmer until the wine is reduced by half. It takes about 15 to 20 minutes. When the wine had reduced, add the beef consomme, tomato paste, herbes de Provence, Dijon, garlic, and bay leaves. Bring to a boil, and simmer again for another 5 minutes. Pour the wine mixture over the pot roast. Add the onions. Cover and put in a preheated 325 degree oven for 2 1/2 hours.
While the pot roast is cooking, prep your vegetables. After 2 1/2 hours, add the vegetables. Cover again, and cook for another hour. Check to make sure that the pot roast is tender and begins to fall apart. If it doesn’t put it back in the oven until it does. Serve with buttered egg noodles and garnish with lots of fresh parsley.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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