Ingredients for - Saturday Afternoon Oven Pot Roast
1.
1 boneless beef chuck roast (2-1/2 pounds)
6.
4 cups sliced sweet onion
11.
1/2 cup dry red wine
12.
1 carton (32 ounces) reduced-sodium beef broth
13.
6 medium carrots, cut into 1-1/2 inch pieces
14.
1/2 pound medium fresh mushrooms, quartered
How to cook deliciously - Saturday Afternoon Oven Pot Roast
1 . Stage
Preheat oven to 325°. Sprinkle roast with salt and pepper.
2 . Stage
In a Dutch oven, heat oil and butter over medium-high heat; brown roast on all sides. Remove from pot. Add onion to the same pot; cook and stir over medium heat until tender, 8-10 minutes. Add tomato paste, garlic, thyme and celery seed; cook and stir 1 minute longer.
3 . Stage
Add wine, stirring to loosen browned bits from pot; stir in broth. Return roast to pot. Arrange carrots and mushrooms around roast; bring to a boil. Bake, covered, until meat is fork-tender, 2-1/2- 3 hours. If desired, skim fat and thicken cooking juices for gravy.
Recipe information
Cooking:
40 min.
Servings per container:
8
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