This super easy braised oven pot roast is flavored with burgundy or red wine, fresh garlic, rosemary and thyme. It’s a very hearty "wintery" meal that is great served that day or as leftovers. It takes literally minutes to throw together and is tasty enough for company!!!INGREDIENTS:
1 pot roast, chuck or other suitable pot roast (the bigger the better because the leftovers are great!)
5 medium cloves garlic, halved
Salt and pepper
3 tablespoon butter
1 medium onion, quartered and sliced
1 package of FRESH mushrooms (which you will slice up)
4 tablespoons flour (to be divided between dusting the roast and making the gravy)
1/2 cups burgundy or even red wine
1-2 tbs of beef bullion paste
1 tablespoon fresh thyme, ½ tablespoon of fresh rosemary (or use dried if that’s all you have) (I also throw in some fresh parsley or dried parsley if I have it)
2 pounds potatoes, cut in 2-inch chunks
5-10 carrots cut lengthwise and then halved
1 bunch of celery stalks - halved
1 pot roast, chuck or other suitable pot roast (the bigger the better because the leftovers are great!)
5 medium cloves garlic, halved
Salt and pepper
3 tablespoon butter
1 medium onion, quartered and sliced
1 package of FRESH mushrooms (which you will slice up)
4 tablespoons flour (to be divided between dusting the roast and making the gravy)
1/2 cups burgundy or even red wine
1-2 tbs of beef bullion paste
1 tablespoon fresh thyme, ½ tablespoon of fresh rosemary (or use dried if that’s all you have) (I also throw in some fresh parsley or dried parsley if I have it)
2 pounds potatoes, cut in 2-inch chunks
5-10 carrots cut lengthwise and then halved
1 bunch of celery stalks - halved
PREPARATION:
Make 4 slits across top of the roast about 1/4 " deep –
Place butter in roasting pan on stove top on a higher heat
Lightly flour the pot roast and place in the roasting pan turning to brown well all sides.
Make 4 slits across top of the roast about 1/4 " deep –
Place butter in roasting pan on stove top on a higher heat
Lightly flour the pot roast and place in the roasting pan turning to brown well all sides.
Then remove the potroast from the pan.
Add additional tablespoon of butter to the hot pan and reduce heat to medium. When butter is hot -- add the onions and garlic -- cook, stirring, until tender and lightly browned.
Add additional tablespoon of butter to the hot pan and reduce heat to medium. When butter is hot -- add the onions and garlic -- cook, stirring, until tender and lightly browned.
Throw in mushrooms, and herbs -- cook for 2 minutes longer. Stir in flour and then add beef bullion paste and 1 cup of water.
Cook, stirring, for about 1 minute longer. Stir in wine and beef broth (if you didn’t use the bullion) Continue cooking, stirring, until the liquids are thickened and bubbly.
Put the roast back in the pan. Cover with a lid or foil and move to the oven. Cook for at least 2 hours – the longer the better if at a lower temperature. Add the potatoes, carrots and celery and cover, and continue cooking for 45 minutes to an hour longer (or until potatoes are done.)
A LITTLE SOMETHING EXTRA - if you'd like to add some old fashioned (easy) dumplings to your potroast, add another 1/2 -3/4 cup of water to the gravy about 1/2-45 minutes before it's done. Then, open a package of Pillsbury Pop 'N Fresh Bisquits. Divide the bisquits up and drop them into the gravy. My mom used to do this with beef stew and the bisquit dumplings were great. Enjoy!
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