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Red Wine-And-Garlic Pot Roast

 

21

Yield

4

servings

Prep

20

min

Cook

165

min

Ready

185

min

Trans-fat Free
 

Ingredients

2 tablespoons vegetable oil
4 pound beef, round steak
or rump roast
2 medium carrots
roughly diced
1 each celery stalks
roughly sliced
24 each garlic cloves
peeled
2 cups red wine
dry
*
1 x salt
*
1 teaspoon black peppercorns
whole
2 each bay leaves
*
1 ½ teaspoons thyme
fresh, or 1/2 teaspoon dried
*
1 cup chicken broth
low-sodium
2 tablespoons butter

Directions

Heat the oil over medium heat on the stove top in a heavy pot with a lid or a Dutch oven.

Add the roast and surround it with carrots, celery and garlic.

If cooking the roast on the stove top, cover the pot tightly and reduce heat to low.

Use a burner heat diffuser if you have one.

If using the oven method, cover tightly and place on the middle rack of the oven.

Cook for 30 minutes.

Remove cover, add the red wine, salt, pepper, bay leaves and thyme.

Replace cover and continue to cook for 2½-to-3 hours.

Transfer the roast from the pot to a baking dish , cover and keep warm in the turned-off or slow oven for up to 15 minutes.

Place the pot on top of the stove over medium heat and add the broth and butter.

Cook, stirring vigorously until the butter is incorporated.

Remove the roast from the oven, slice into serving pieces and arrange on a serving platter.

Strain the pan juices over the roast, pressing the vegetables against the sieve or strainer to extract all their juices.

Serve immediately and pass any extra sauce in a sauce boat.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 623g (22.0 oz)
Amount per Serving
Calories 78731% of calories from fat
 % Daily Value *
Total Fat 27g 41%
Saturated Fat 9g 47%
Trans Fat 0g
Cholesterol 203mg 68%
Sodium 437mg 18%
Total Carbohydrate 8g 8%
Dietary Fiber 2g 9%
Sugars g
Protein 216g
Vitamin A 107% Vitamin C 32%
Calcium 21% Iron 57%
* based on a 2,000 calorie diet How is this calculated?

 

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