Chuck Roast in Red Wine

1 review, 4 star(s). 100% would make again

Ready in 3 hours

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1 4-lb boneless chuck roast
1 tb Peanut oil; or corn oil
1 lg Onion; chopped roughly
4 Carrots; cut in 2-inch pieces
4 Ribs celery; chopped
1 large clove garlic
2 c Dry Red Wine
1 c Beef broth
1 Bay leaf
4 Sprigs parsley
2 Cloves
2 White turnips; quartered
1 tb Butter
1/4 lb Fresh mushrooms

Original recipe makes 6 Servings



Sprinkle roast with salt & pepper. Brown in oil in dutch oven for 15-20 minutes, turning often. Add half of the chopped onions, carrots and celery, as well as the turnips and garlic. Stir briefly. Add wine, broth, bay leaf, parsley and cloves. Stir. Cover and bake at 400 for 1-1/2 hours. Reduce heat to 350 and bake another 30 minutes. Meanwhile, combine remaining onion, carrots & celery in kettle of cold water to cover. Bring to boil. Simmer 2 minutes, drain. Heat butter in skillet & saute parboiled vegetables with mushrooms until golden. Remove roast from oven. Strain cooking liquid. Return meat, vegetables and strained sauce to pot. Bake another 30 minutes. RED WINE MAKES THIS A DELICIOUS WINTERY NIGHT SPECIALTY. From the . Downloaded from G Internet, G Internet.

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Calories Per Serving: 929 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Lovely recipe. Was looking for a different way to do pot roast. This will now be one of my favorites.
Kika57 4y ago

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