This Saturday afternoon pot roast might be a welcome sight to your weekend dinner table and go away your private home smelling heavenly. in case you find that the cooking liquid is evaporating too quickly, you may upload extra broth to the Dutch oven.
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INGREDIENTS
- 1/2 teaspoon pepper
- 1 tablespoon olive oil
- 1 boneless beef chuck roast (2-1/2 pounds)
- 1 teaspoon salt
- 1 can (6 ounces) tomato paste
- 4 garlic cloves, minced
- 1 can (6 ounces) tomato paste
- 4 garlic cloves, minced
- 6 medium carrots, cut into 1-1/2 inch pieces
- 1/2 pound medium fresh mushrooms, quartered
- 1 tablespoon butter
- 4 cups sliced sweet onion
- 1 teaspoon dried thyme
- 1/2 teaspoon celery seed
- 1/2 cup dry red wine
- 1 carton (32 ounces) reduced-sodium beef broth
- Preheat oven to 325°. Sprinkle roast with salt and pepper.
- In a Dutch oven, warmness oil and butter over medium-excessive heat; brown roast on all aspects. take away from pan. add onions to the identical pan; cook and stir over medium warmth till smooth, eight-10 mins. add tomato paste, garlic, thyme and celery seed; cook and stir 1 minute longer.
- upload wine, stirring to loosen browned bits from pan; stir in broth. go back roast to pan. arrange carrots and mushrooms round roast; deliver to a boil. Bake, included, till meat is fork-soft, 2-half to a few hours. If favored, skim fat and thicken cooking juices for gravy.
Nutrients Facts :
4 oz. cooked red meat with half cup vegetables and 1/four cup gravy: 339 calories, 17g fats (6g saturated fat), 98mg ldl cholesterol, 621mg sodium, 14g carbohydrate (7g sugars, 2g fiber), 32g protein.
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