Thursday, January 7, 2010
Pot Roast - Wegman's Way
Pot Roast with Vegetables
from the back of a Wegman's bag of stew vegetables
2-3 pound beef chuck roast
2 T. pepper
6 T. flour, divided
2 T. olive oil
2 lb. (10 cups) assorted potatoes, carrots, onions and celery, cut into 2 inch pieces
10 oz. baby bella mushrooms
1 cup red wine
1 can (28 oz.) whole Roma tomatoes, including the juice
14 oz. beef stock
1 T. chopped fresh thyme
1 t. chopped fresh rosemary
Preheat oven to 350 degrees. Season roast with pepper, dust with about 3 T. flour, pat off excess. Heat oil in large braising pan on medium-high until oil faintly smokes. Add roast; brown, turning to brown both sides, 10 -15 minutes.
Add thyme and rosemary. Stir in wine. Simmer until reduced to syrupy consistency, 5-6 minutes, stirring occasionally to loosen browned bits on bottom of pan.
Serves 8. Active time 30+ minutes. Total time: 3 - 3.5 hours.