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Pot Roast with Tomato-red Wine Sauce
4 lb Beef chuck shoulder pot roast, boneless
2 tb Cooking fat
1/2 c Onion; chopped
8 oz Tomato sauce
3/4 c Dry red wine
1 Bay leaf; crushed
1/8 ts Garlic powder
In a Dutch oven, or large pan with a tight-fitting cover, brown meat in fat. Season with salt and pepper and remove from pan. Pour off fat drippings. 2. Cook onion in drippings remaining in pan until soft but not browned; stir often. Add tomato sauce, wine, bay leaf, and garlic powder; mix well. 3. Return meat to pan. Cover and simmer for 2 1/2 to 3 hours, or until done. (Or cook in a 325F oven for same amount of time.) Turn meat once to cook it evenly throughout. Skim off excess fat. 4. If sauce is too thin, remove meat to a serving platter and keep warm. Mix 2 T flour in 1/3 c cold water. Add mixture slowly to sauce. Bring to a boil, stirring constantly, and cook until thickened, about 3 minutes. Taste suace and correct seasoning, if necessary, with salt and pepper. 5. If sauce needs only a little thickening, skim off excess fat, and simmer, uncovered, for a few minutes. 6. Slice meat and serve with sauce.