Rosemary Wine Pot Roast--Bake Or Stovetop
From dcgarliclover 14 years agoIngredients
- vegetable oil shopping list
- 4 cloves garlic shopping list
- 3 to 3 1/2 lb boneless beef chuck roast shopping list
- 1/2 cup water shopping list
- 1/2 cup dry red wine shopping list
- 1/2 tsp pepper shopping list
- 1 tsp kosher salt shopping list
- 1 tsp dried rosemary shopping list
- 6 medium carrots shopping list
- 8 small new red potatoes shopping list
- 1 tbsp dried parsley flakes shopping list
- 2 tbsp cornstarch shopping list
How to make it
- In a Dutch oven, heat a small amount of vegetable oil over medium heat.
- Cook the garlic briefly, then push to the sides.
- Add the beef and brown well on all sides.
- Mix together the water and wine and pour over the meat; sprinkle the pepper, salt, and rosemary over the meat.
- Bring to a boil, then reduce the heat to low.
- Now you can: Cover and simmer for 1-1/2 hours on the stovetop, or cover and bake in a preheated 325 oven for 1-1/2 hours before adding the vegetables.
- Peel the carrots and cut each into 4 chunks.
- Add the carrots and unpeeled potatoes to the Dutch oven and sprinkle with the parsley.
- Re-cover and simmer an additional 1-1/4 hours, or until meat is fork tender and vegetables are done.
- Remove the meat and vegetables to a platter to keep warm.
- Skim excess fat from the juices in the pot, then add water if juices do not equal about 2 cups.
- Dissolve the cornstarch in about 1/4 cup of cold water and add to the juices.
- Bring to a boil for one minute, stirring constantly.
- Arrange the roast on the serving planner and carve across the grain into diagonal slices.
- Arrange the vegetables around the platter.
- Drizzle gravy over all and serve the additional gravy on the side.
People Who Like This Dish 3
- cherylnail Visalia, CA
- californiacook CA
- pleclare Framingham, MA
- crazeecndn Edmonton, CA
- terryr Henderson, NV
- dcgarliclover DC
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The Rating
Reviewed by 4 people-
Delish!
pleclare in Framingham loved it -
mmm sounds wonderful
cherylnail in Visalia loved it
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