Pot Roast with Wine

pot roast with wine
  • Servings: 6
  • Prep Time: 10m
  • Cook Time: 2:30 h
  • Ready In: 2:40 h

Blogger and food creator. My dream..

More From This Chef »
Average Member Rating

forkforkforkforkfork (5 / 5)

5 5 1
Rate this recipe

fork fork fork fork fork

1 People rated this recipe

Related Recipes:
  • Pressure cooker Cajun rice and sausage recipe. Andouille sausages with rice, vegetables and Cajun spices cooked in an electric instant pot. #pressurecooker #instantpot #dinner #sausages #rice #cajun #homemade

    Pressure Cooker Cajun Rice and Sausage Recipe

  • Slow cooker Catalina chicken thighs recipe. Bone-in chicken thighs with spices and Catalina dressing cooked in a slow cooker. #slowcooker #crockpot #chicken #thighs #dinner #homemade #easy

    Slow Cooker Catalina Chicken Thighs Recipe

  • Instant pot wine-braised artichokes recipe. Very easy, healthy, and tasty vegetarian recipe cooked in an electric instant pot. #pressurecooker #instantpot #artichokes #dinner #vegetarian #vegan #healthy #homemade #lowcarb

    Instant Pot Wine-Braised Artichokes Recipe

  • Pressure cooker lemon garlic chicken thighs recipe. Boneless and skinless chicken thighs with garlic, lemon, and dry white wine cooked in an electric instant pot. #pressurecooker #instantpot #chicken #dinner #homemade #thighs #yummy

    Pressure Cooker Lemon Garlic Chicken Thighs Recipe

  • Crock pot honey-garlic chicken thighs recipe. Boneless and skinless chicken thighs with honey, soy and Worcestershire sauces cooked in a crock pot. #slowcooker #crockpot #chicken #dinner #homemade #sweet #yummy

    Crock Pot Honey-Garlic Chicken Thighs Recipe

Pot roast with wine. Beef pot roast with vegetables and dry red wine cooked in Dutch oven.Very delicious!

Ingredients

  • all-purpose flour for dredging
  • 3 pounds (1.44 kg) beef rump roast
  • 1/4 cup (60 ml) oil
  • 1/2 cup chopped onions
  • 1/2 cup chopped celery
  • 1/2 cup chopped carrots
  • 1 garlic clove,peeled and finely chopped
  • 1/4 teaspoon thyme
  • 1/4 teaspoon marjoram
  • 1 bay leaf
  • 1/4 cup chopped fresh parsley
  • 2 cups (500 ml) canned tomatoes,undrained
  • 1/2 cup (125 ml) dry red wine
  • salt and freshly ground black pepper

Method

Step 1

In a mixing bowl,combine all-purpose flour,salt and black pepper. Mix well. Dredge the meat in flour mixture.

Step 2

Heat vegetable oil in a Dutch oven,add seasoned meat and brown well on all sides. Pour off the fat. Add chopped onions,carrots and garlic. Stir well until onions begin to brown. Add remaining ingredients. Cover tightly and simmer until tender,about 2½ hours.

Step 3

Remove cooked beef to a heated platter. Reduce the liquid to the desired consistency.

Leave a Reply

Your email address will not be published. Required fields are marked *

Time limit is exhausted. Please reload CAPTCHA.