Pot Roast with Wine

2014-03-23
  • Servings : 6
  • Prep Time : 10m
  • Cook Time : 2:30 h
  • Ready In : 2:40 h

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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.

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