Monday, October 17, 2011

Perfect Pot Roast

Chuck roast is a versatile and inexpensive cut of meat, perfect for this time of year when a good Sunday stew fits with the weather.  As long as you cook it "low and slow", you can't go wrong!

2 lb. boneless chuck roast (seasoned with salt/pepper)
8 oz tomato sauce
1 1/4 cups red wine
1 beef bouillon cube
1/2 cup water
3-4 carrots (peeled and chopped)
7 small yukon gold potatoes

1.  Preheat oven to 300 degrees
2.  In a dutch oven or oven safe pot, heat olive oil over high heat.  When hot add meat and brown on all sides.
3. When meat is brown, add tomato sauce, wine, bouillon and water to the pot...the meat should have liquid about half way up the roast...if not, add a bit more water
4. Cook in the oven for 3 hours after three hours, carefully remove and carefully add potatoes and chopped carrots then return to the oven to cook for another hour
5. Remove the pot from the oven and let the roast rest in the juices for 20 minutes, if your roast was tied in string, carefully cut them off after removing the roast to a serving platter
6. Arrange the veggies around the roast and serve the sauce on the side in a gravy boat or similar device
7. We ate this with green beans and fresh homemade bread....YUM!

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