Pot Roast Recipe
Ingredients
| 1 3-pound beef chuck arm pot roast, trimmed of fat | ||
| Cooking oil | 1 Tablespoon | |
| Dry red wine | 1/2 Cup (16 tbs) | |
| 1 tablespoon instant beef bouillon granules | ||
| Dried rosemary | 1/2 Teaspoon, crushed | |
| Dried basil | 1/2 Teaspoon, crushed | |
| Mushrooms | 16 Large | |
| Carrots | 4 Large, cut into strips | |
| Onions | 8 Small | |
| Tomatoes | 4 , quartered | |
Directions
In Dutch oven brown meat on all sides in hot oil.
Add wine, bouillon granules, herbs, and 1/2 teaspoon pepper.
Cover and cook in a 325° oven for 1 to 1 1/4 hours or till meat is nearly done.
Add mushrooms, carrots, and onions; spoon juices over vegetables.
Cover; continue cooking 40 minutes.
Add tomatoes; cover and cook 5 to 10 minutes more or till vegetables and meat are tender.
Remove meat and vegetables to platter.
Skim fat from juices; pass with meat and vegetables.
Add wine, bouillon granules, herbs, and 1/2 teaspoon pepper.
Cover and cook in a 325° oven for 1 to 1 1/4 hours or till meat is nearly done.
Add mushrooms, carrots, and onions; spoon juices over vegetables.
Cover; continue cooking 40 minutes.
Add tomatoes; cover and cook 5 to 10 minutes more or till vegetables and meat are tender.
Remove meat and vegetables to platter.
Skim fat from juices; pass with meat and vegetables.
Chef
