Try this French Pot Roast recipe, or contribute your own.

Still searching for what to cook ?

Name: French Pot Roast
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 8
Cuisine: French
Ingredients: 3 1/2 lb Boneless beef chuck roast; 3/4 c Carrots; chopped; 3/4 c Celery with leaves; chopped; 1 1/2 c Leeks; thinly sliced; 2 tb Red wine vinegar; 1 c Dry red wine or 3/4 beef; 1/2 ts Dried thyme leaves; 1 ts Garlic; minced; 2 sm Bay Leaves; 2 tb Vegetable oil; 1 ts Salt; 1/2 ts Pepper

Find the most delicious recipes here

INGREDIENTS

3 1/2 lb Boneless beef chuck roast
3/4 c Carrots; chopped
3/4 c Celery with leaves; chopped
1 1/2 c Leeks; thinly sliced
2 tb Red wine vinegar
1 c Dry red wine or 3/4 beef
1/2 ts Dried thyme leaves
1 ts Garlic; minced
2 sm Bay Leaves
2 tb Vegetable oil
1 ts Salt
1/2 ts Pepper

INSTRUCTIONS

Heat 2 tablespoons oil in a 4 to 5 qt. ovenproof pot over medium heat. Pat meat dry with paper towels. Add to hot oil along with all of the vegetables and garlic. Brown meat on all sides. Stir the vegetables occasionally. Add liquids and all seasonings. Cover tightly and bake for 2 1/2 to 3 hours in a preheated 325 oven, until meat is fork tender. Lift meat to a cutting board. Cover loosely with foil and let stand 10 to 15 minutes. Discard any bay leaves and/or citrus peel and skim fat from sauce. If you like, thicken the sauce by stirring in 3 tablespoons flour mixed with 1/4 cup water. Slice meat across the grain and serve with the sauce. Posted to EAT-L Digest 01 Sep 96 Date: Mon, 2 Sep 1996 12:54:41 -0400 From: Laura Hunter

NOTES

Alert editor

French Pot Roast

3 1/2 lb Boneless beef chuck roast
3/4 c Carrots; chopped
3/4 c Celery with leaves; chopped
1 1/2 c Leeks; thinly sliced
2 tb Red wine vinegar
1 c Dry red wine or 3/4 beef
1/2 ts Dried thyme leaves
1 ts Garlic; minced
2 sm Bay Leaves
2 tb Vegetable oil
1 ts Salt
1/2 ts Pepper

Heat 2 tablespoons oil in a 4 to 5 qt. ovenproof pot over medium heat. Pat  meat dry with paper towels.  Add to hot oil along with all of the  vegetables and garlic. Brown meat on all sides. Stir the vegetables  occasionally. Add liquids and all seasonings. Cover tightly and bake for 2  1/2 to 3 hours in a preheated 325 oven, until meat is fork tender. Lift  meat to a cutting board. Cover loosely with foil and let stand 10 to 15  minutes.   Discard any bay leaves and/or citrus peel and skim fat from  sauce.  If you like, thicken the sauce by stirring in 3 tablespoons flour  mixed with 1/4 cup water.  Slice meat across the grain and serve with the  sauce.  Posted to EAT-L Digest 01 Sep 96    Date:    Mon, 2 Sep 1996 12:54:41 -0400    From:    Laura Hunter <LHunter722@AOL.COM>

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (706g)
Recipe Makes: 8 Servings

Calories: 1757
Calories from Fat: 1182 (67%)

Amt Per Serving		% DV

	Total Fat 131.4g	175 %
	Saturated Fat 52.2g	261 %
	Monounsaturated Fat 56.7g
	Polyunsanturated Fat 5.6g
Cholesterol 472.3mg		145 %
Sodium 438.8mg		15 %
Potassium 2034.1mg		54 %
Total Carbohydrate 1.4g		0 %
	Dietary Fiber 0.5g	2 %
	Sugars, other 0.9g
Protein 133.1g		190 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 1757

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe