Tender Beef Pot Roast
"Uncle Bubba's Savannah Seafood"
- Ready In:
- 4hrs
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 3 lbs chuck roast
- salt and pepper
- 2 carrots, peeled and cut in 3 inch pieces
- 1 onion, sliced
- 2 garlic cloves, sliced in half
- 1 bay leaf
- 10 3⁄4 ounces French onion soup
- 1 cup dry red wine
- 1 1⁄2 cups beef broth
- 2 tablespoons all-purpose flour
directions
- Preheat oven to 375°F.
- Sprinkle all sides of roast with salt and pepper. Place the meat in roasting pan with tall sides. Combine carrots, onion, garlic, bay leaf, soup, 1/2 soup can of water, red wine, and broth. Pour over roast and bake, uncovered, for 3 to 4 hours, or until meat is fork tender.
- Remove meat from pan and let it rest. Strain the pan juices into a saucpan. reserving the vegetable and discarding the bay leaf. In a small bowl whisk together the flour and 1 cup water. Stir into pan juices and bring to a boil. Continue to whisk until the gravy is thickened. Slice roast and surround with the vegetables. Serve with gravy on the side.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
<p>I'm a stay at home mom to a super spunky little girl. She's only 18 months and already full of personality. <br />I love recipezaar and am just getting into the contests and events. It's really helping me break out of my cooking rut. I really appreciate anyone who takes the time to review or post a photo of any of my recipes, good or bad. After all we all have different tastes and suggestions for improvement are always welcome. <br /> <br /><br /><br /><br /></p>
