Delicious pot roast, cooked slow in a rich, delicious red wine and beef broth sauce and served over mashed potatoes!
Stove Top Pot Roast
Ingredients:
2 1/2 lbs boneless beef chuck roast
Salt and pepper
1/4 cup flour
3 slices bacon, chopped
2 tbsp oil
1 onion, diced
2-3 carrots, diced
4 cloves garlic, minced
1 1/2 cup red wine
2 1/2 cups beef broth
Fresh thyme
Fresh rosemary
Instructions:
Cut roast into 4 pieces
Season with salt and pepper, dredge in flour and set aside
Heat Dutch oven over medium heat
Add bacon and cook until crispy
Remove bacon and set aside for serving
Add oil to Dutch oven and turn heat up to medium high
Add pot roast and brown on all sides
Remove and set aside
Return heat to medium, add onions, carrots, garlic and cook for a couple minutes
Stir in wine, deglazing the bottom of the pot and bring to a boil
Stir in the broth and add salt and pepper to taste
Add roast back to pot and make sure they are mostly covered in liquid
Add a couple sprigs of thyme and rosemary
Reduce heat, cover and cook for 2 1/2 hours, until fork-tender
Rest, covered for 15 minutes, skim fat and serve over mashed potatoes
Enjoy! 💋
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