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Pot Roast With Red Wine and Mushrooms

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Pot Roast With Mushrooms and Red Wine

Pot Roast With Mushrooms and Red Wine

Diana Rattray
Serve this delicious pot roast with mashed potatoes or rice and your favorite vegetables or a tossed green salad.

Ingredients:

  • 1 pot roast, lean chuck, bottom round, or rump, about 3 to 4 pounds
  • 3 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 3 tablespoons olive oil
  • 1 medium onion, halved, thinly sliced
  • 1 rib celery, thinly sliced
  • 8 ounces whole small button mushrooms, trimmed, washed, or sliced mushrooms
  • 4 cloves garlic, smashed and minced
  • 1/2 teaspoon dried marjoram or thyme
  • 1 small bay leaf
  • 1 cup chicken broth
  • 1 cup dry red wine, such as pinot noir/burgundy or cabernet
  • 1 can (28 ounces) crushed tomatoes

Preparation:

In a large pot or Dutch oven, heat olive oil over high heat. Combine flour with salt and pepper; dredge the pot roast in the mixture. Brown the roast on all sides in the hot oil. Add the onions, celery, and mushrooms; reduce heat to medium and saute, stirring frequently, for about 2 minutes. Add the garlic and cook for 1 minute longer. Add the thyme or marjoram, bay leaf, chicken broth, wine, and tomatoes; bring to a boil. Reduce heat to low; cover and simmer for 2 to 2 1/2 hours, or until the beef is very tender.
Serves 6.

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4 out of 5 4 out of 5
First Real Pot RoastJune 30, 2009By smr61754
"I never made a pot roast before outside of a crockpot and I was never satisfied with the results so I decided to try a stovetop recipe instead of in the oven. This was easy and delicious....the meat and veggies was/were so tender and flavorful. The only change I might make is the tomatoes....use fresh instead of canned. I will be making this one again! :)"

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