Wine-And Herb-Braised Pot Roast
- Ready In:
- 5hrs 25mins
- Ingredients:
- 16
- Serves:
-
8
ingredients
- 1 piece salt pork, cut into 1/2-inch pieces (4-inch-square)
- 2 tablespoons olive oil
- 2 medium onions, sliced
- 4 garlic cloves, minced
- 1 (4 -6 lb) boneless chuck roast (4 to 6-pound, or round roast or brisket)
- salt & freshly ground black pepper
- 2 lbs canned peeled Italian plum tomatoes, undrained
- 2 cups dry red wine
- 3 parsley sprigs
- 1 bay leaf
- 1 tablespoon orange peel, julienned
- 1⁄2 teaspoon dried thyme, crumbled
- 1⁄2 teaspoon dried marjoram, crumbled
- 3 tablespoons cold water
- 1 1⁄2 tablespoons all-purpose flour
- minced fresh parsley, garnish
directions
- Blanch salt pork in boiling water 5 minutes; drain well and set aside.
- Heay oil in Dutch oven or deep, heavy large skillet over medium heat.
- Add onions,salt pork and garlic and saute until pork is browned, about 20 minutes.
- Remove onions and pork with slotted spoon; set aside.
- Increase heat to medium-high.
- Pat beef dry;season with salt and pepper.
- Add to Dutch oven and brown on both sides, about 20 minutes.
- Return onions and pork to pan; add tomatoes with liquid,wine,parsley sprigs,bay leaf,orange peel thyme,marjoram and basil.
- Reduce heat to low, cover and simmer until beef is tender, 3 1/2 to 4 hours.
- Remove meat, bay leaf and parsley sprigs from pan; keep meat warm.
- Degrease sauce.
- Mix water and flour; stir half into sauce and bring to a boil.
- Reduce heat and simmer until thickened,adding remaining flour mixture if desired.
- Slice meat and arrange on platter; pour sauce over, garnish with parsley and serve.
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RECIPE SUBMITTED BY
Leslie in Texas
Spring, Texas