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Name: Wine Pot Roast
Prep time: 40 min
Cook time: 2 h 20 min
Total time: 3 h
Yield: 4
Cuisine: not set
Ingredients: 2 1/2 lb chuck roast; 1/2 tsp black pepper; 1 1/2 tsp salt divided; 2 Tbsp Vegetable oil; 2 Tbsp evoo; 1 cup carrots finely chopped; 2 ribs celery finely chopped; 1 Yellow onion copped; 1 clove garlic lightly smashed; 2 Bay leaves; 4 sprigs thyme; 2 Tbsp Tomato paste; 1 cup dry white wine

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INGREDIENTS

2 1/2 lb chuck roast
1/2 tsp black pepper
1 1/2 tsp salt ; divided
2 Tbsp Vegetable oil
2 Tbsp evoo
1 cup carrots ; finely chopped
2 ribs celery ; finely chopped
1 Yellow onion ; copped
1 clove garlic ; lightly smashed
2 Bay leaves
4 sprigs thyme
2 Tbsp Tomato paste
1 cup dry white wine

INSTRUCTIONS

Preheat oven to 325. Season beef with pepper and 1 tsp salt

Heat vegetable oil in a heavy-bottomed ovenproof pot over medium-high. Add beef and brown, until well-seared, about 4 minutes per side. Transfer to a plate

Reduce heat to medium-low and add evoo. Stir in carrots, celery and onion. Add garlic, bay leaves, thyme and 1/2 tsp salt. Cook, stirring often, until vegetables are softened but not browned, 7-8 minutes. Stir in tomato paste and cook for 1 minute.

Increase heat to medium-high and add wine. Let bubble until slightly reduced, 1-2 minutes. Stir in 1 cup water. Return beef to pot, along with any juice on plate. Bring to a simmer, cover and place in oven. Bring to a simmer, cover, and place in oven. Roast beef, turning every 30 minutes, until fork-tender, about 2-3 hours.

Transfer roast to a cutting board. Place pot over medium-high and let simmer for 5 minutes to slightly thicken sauce. Discard bay leaves and thyme stems.

Slice/shred roast. Serve with sauce spooned on top.

NOTES

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Wine Pot Roast

2 1/2 lb chuck roast
1/2 tsp black pepper
1 1/2 tsp salt divided
2 Tbsp Vegetable oil
2 Tbsp evoo
1 cup carrots finely chopped
2 ribs celery finely chopped
1 Yellow onion copped
1 clove garlic lightly smashed
2 Bay leaves
4 sprigs thyme
2 Tbsp Tomato paste
1 cup dry white wine

Preheat oven to 325.  Season beef with pepper and 1 tsp salt

Heat vegetable oil in a heavy-bottomed ovenproof pot over medium-high.  Add beef and brown, until well-seared, about 4 minutes per side.  Transfer to a plate

Reduce heat to medium-low and add evoo.  Stir in carrots, celery and onion.  Add garlic, bay leaves, thyme and 1/2 tsp salt.  Cook, stirring often, until vegetables are softened but not browned, 7-8 minutes.  Stir in tomato paste and cook for 1 minute.

Increase heat to medium-high and add wine.  Let bubble until slightly reduced, 1-2 minutes.  Stir in 1 cup water.  Return beef to pot, along with any juice on plate.  Bring to a simmer, cover and place in oven.  Bring to a simmer, cover, and place in oven.  Roast beef, turning every 30 minutes, until fork-tender, about 2-3 hours.

Transfer roast to a cutting board.  Place pot over medium-high and let simmer for 5 minutes to slightly thicken sauce.  Discard bay leaves and thyme stems.

Slice/shred roast.  Serve with sauce spooned on top.

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Nutrition

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Serving Size: 1 Serving (399g)
Recipe Makes: 4 Servings

Calories: 846
Calories from Fat: 568 (67%)

Amt Per Serving		% DV

	Total Fat 63.1g	84 %
	Saturated Fat 21.9g	110 %
	Monounsaturated Fat 30g
	Polyunsanturated Fat 4.2g
Cholesterol 187.1mg		58 %
Sodium 223.4mg		8 %
Potassium 1121.8mg		30 %
Total Carbohydrate 9g		3 %
	Dietary Fiber 2.3g	9 %
	Sugars, other 6.8g
Protein 55.8g		80 %
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: 846

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