Pot Roast Recipe With Red Wine

Sprinkle roast evenly flour; set aside. Heat canola oil an oven-proof Dutch oven lid medium-high heat. Add roast; brown all sides, 10 minutes total.

Pour shredded meat. PREP. Preheat oven 300°F. all cutting of way - chop vegetables mince garlic. Pat meat dry, truss twine, season over salt pepper.

Preheat oven 275 degrees F. Heat olive oil a heavy ovenproof pot (with lid) high heat. Salt pepper sides the roast, sear for a minute one side .

Add oil the pot sear roast golden brown over, 3 4 minutes side. Remove roast a rimmed baking sheet large bowl catch juices set aside.

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3. Dredge roast flour: Place roast a large bowl plastic bag sprinkle flour, salt, pepper. Rotate roast needed all sides well-coated. 4. Sear: a large Dutch oven, heat oil medium-high heat. hot, add roast the pot brown all sides.

The Pot Roast Recipe get fall-apart tender beef a rich sauce doubles a gravy. will your go-to comfort recipe! Recipes; Menu; Close Search . Gravy - tomato paste, dry red wine, beef stock create rich broth doubles a gravy, you thicken either cornstarch flour .

This Red Wine Pot Roast also made day ahead. Simply prepare to recipe instructions allow cool completely transferring the fridge storage. reheat, place Dutch oven an oven heated 350 degrees Fahrenheit cook warmed through.

Lastly, place roast in pan, add potatoes carrots. Add beef broth it halfway the pan. Cover, bake 300°F about hours, until beef easily shreds with forks.

Ingredients need make Red Wine Pot Roast: Beef Roast - Top Round, Chuck Roast, London Broil, Brisket Tri-Tip Roast work great this recipe!You'll a 2 pound roast. Tomato Sauce - You'll a cup tomato sauce this recipe.You also crushed tomatoes well.

Chuck. Roast. it? Red Wine - Wine adds acidity helps balance flavor adds complexity the pot roast. also helps tenderize meat. recommend a dry red wine Cabernet Sauvignon. you prefer cook wine you use additional cup beef broth 2 tablespoons red wine vinegar .

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