Parsley Oven Pot Roast Recipe
Ingredients
| Salt | 1 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| 1 beef round bottom round roast | ||
| 1 can tomatoes, cut in pieces | ||
| Dry red wine | 3/4 Cup (16 tbs) | |
| Instant minced onion | 1/4 Cup (16 tbs) | |
| 1/2 teaspoon instant minced garlic | ||
| Parsley flakes | 2 Tablespoon | |
| Bay Leaf | 1 | |
| Salt | 1 Teaspoon | |
| Carrots | 6 Medium, sliced | |
| Zucchini | 1 1/2 Pound, sliced | |
| 2 cups cherry tomatoes, pricked with fork | ||
Directions
Rub 1 1/2 teaspoons salt and the pepper over surface of meat.
Place meat, fat side down, in a heavy ovenproof casserole or Dutch oven.
Brown well on all sides in a 450F oven (about 1 hour).
Drain off fat.
Combine tomatoes, wine, onion, garlic, parsley flakes, bay leaf, and salt.
Pour over meat.
Cover; reduce oven temperature to 350°F and cook 2 hours.
Mix in carrots and cook 30 minutes, then mix in zucchini and cook 20 minutes.
Finally, mix in cherry tomatoes and continue cooking 10 minutes, or until meat and vegetables are tender.
Serve meat and vegetables on a heated platter.
NOTE: If desired, serve pot roast with Old Fashioned Cauliflower Pickles and mashed potatoes topped with chives.
Place meat, fat side down, in a heavy ovenproof casserole or Dutch oven.
Brown well on all sides in a 450F oven (about 1 hour).
Drain off fat.
Combine tomatoes, wine, onion, garlic, parsley flakes, bay leaf, and salt.
Pour over meat.
Cover; reduce oven temperature to 350°F and cook 2 hours.
Mix in carrots and cook 30 minutes, then mix in zucchini and cook 20 minutes.
Finally, mix in cherry tomatoes and continue cooking 10 minutes, or until meat and vegetables are tender.
Serve meat and vegetables on a heated platter.
NOTE: If desired, serve pot roast with Old Fashioned Cauliflower Pickles and mashed potatoes topped with chives.
Chef
