Pot Roast - Wine Spectator
by rickcamozzi
Pot Roast from the Wine Spectator
Source: https://www.winespectator.com/webfeature/show/id/C
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INGREDIENTS
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon paprika
- 1 tablespoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- One 3 to 4 pound boneless chuck roast
- 2 tablespoons vegetable oil
- 2 large onions sliced (about 3 cups)
- 6 cloves garlic ; chopped
- 1/4 cup red wine
- 1 1/2 cups beef broth
- 2 bay leaves
- 1 pound carrots peeled and cut into 1-inch chunks
- 1 pound small potatoes ; unpeeled but well-scrubbed
- 1 pound turnips halved or quartered ; depending on size
- 6 stalks celery cut into 1-inch chunks
- 2 tablespoons chopped parsley
- Beurre Manie
- 1 tablespoon softened butter
- 2 tablespoons flour
INSTRUCTIONS
Combine the thyme, rosemary, paprika, salt and pepper and rub the meat thoroughly with the mixture. Marinate the roast at room temperature for 1 hour or wrap and refrigerate overnight (bring to room temperature before cooking).
Preheat the oven to 350 degrees F.
Heat the oil in a casserole with a cover or in a Dutch oven, and brown the meat well on all sides.
Remove the meat. Add the onion and garlic, and cook just until lightly browned. Add the wine and beef broth. Bring to a boil over high heat, scraping any bits from the bottom of the pot with a wooden spoon. Return the meat to the pot. Add the bay leaves, cover and bake in the oven 1 hour.
Uncover, turn the meat over and add the carrots, potatoes, turnips and celery. Cover and cook another 1 1/2 to 2 hours, or until the meat can easily be pierced with a fork and the vegetables are tender. Meanwhile, make the beurre manie by using a fork to incorporate the flour into the butter in a small bowl.
Remove the meat and vegetables to a platter and cover with foil. Put the pot over medium heat. Whisk in the beurre manie, and bring to a boil. While the sauce thickens, cut the meat into generous slices. Spoon the sauce over the meat, and serve with the vegetables. Sprinkle with chopped parsley. Serves 6.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Recipe (1753g) | ||
| Recipe Makes: 1 Recipe | ||
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| Calories: 866 | ||
| Calories from Fat: 304 (35%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 33.7g | 45 % | |
| Saturated Fat 9.5g | 47 % | |
| Monounsaturated Fat 16.3g | ||
| Polyunsanturated Fat 6.7g | ||
| Cholesterol 31.1mg | 10 % | |
| Sodium 4339.3mg | 150 % | |
| Potassium 2357.3mg | 62 % | |
| Total Carbohydrate 111.3g | 33 % | |
| Dietary Fiber 12.6g | 50 % | |
| Sugars, other 98.7g | ||
| Protein 13.4g | 19 % | |
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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. |
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Calories per serving: 866
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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