Deluxe Pot Roast
Print This Recipe
INGREDIENTS 1 (4 to 5-pound) boneless chuck roast
2 large cloves garlic, sliced
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup all-purpose flour
1/3 cup olive oil
1 medium onion, sliced
1 cup dry red wine
1 (8-ounce) can tomato sauce
1 tablespoon brown sugar
1 teaspoon dried oregano
1 teaspoon prepared horseradish
1 teaspoon prepared mustard
1 bay leaf
8 small red potatoes, peeled
6 carrots, scraped and quartered
4 stalks celery, cut into 2-inch pieces
Garnish - fresh oregano sprigsMake small slits in top of roast. Insert a garlic slice into each slit. Rub roast with salt and pepper; dredge in flour. Brown roast on all sides in hot oil in a Dutch oven or skillet. Add sliced onion and wine to roast in Dutch oven.
Combine tomato sauce and next 4 ingredients; stir well. Pour over roast; add bay leaf. Bring liquid in Dutch oven to a boil; cover, reduce heat, and simmer 1-1/2 hours. Add potatoes, carrot, and celery; cover and simmer 1 hour or until meat and vegetables are tender.
Transfer roast to a serving platter; spoon vegetables around roast, using a slotted spoon. Discard bay leaf. Spoon any remaining pan drippings over roast and vegetables. Garnish roast, if desired.
Makes 8 to 10 servings