Dutch Oven Potroast

October 26, 2017

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

1 1/2 lb beef chuck roast (or similar)

1 C dry red wine

1 C beef stock

3 T olive oil

1 small red onion, chopped

2 cloves garlic, minced

 

* preheat oven to 350*

1. In a dutch oven, brown all sides of roast in olive oil, over medium- high heat

2. Set roast aside and reduce heat to medium. Add onion and garlic and cook 5 minutes

3. Add wine and bring to simmer, scraping up bits on the bottom of the pan. 

4. Return roast to pan, add beef stock and simmer for 5 minutes.  Cover dutch oven and place in the preheated oven.  Allow to bake for 2 1/2 to 3 1/2 hours.  Check occasionally-rotate roast and spoon liquid over top.  Roast is done when fork- tender. 

 

* Meal ideas - serve over top of "cauli-mashed potatoes" or open faced on "90 Second Bread"

 

 

 

 

 

 

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