Secret Recipes

Pot Roast With Red Wine and Mushrooms

• 1 pot roast, lean chuck, bottom round, or rump, about 3 to 4 lbs
• 3 Tbsp all-purpose flour
• 1 tsp salt
• 1/4 tsp ground black pepper
• 3 Tbsp olive oil
• 1 medium onion, halved, thinly sliced
• 1 rib celery, thinly sliced
• 8 oz whole small button mushrooms, trimmed, washed, or sliced mushrooms
• 4 cloves garlic, smashed and minced
• 1/2 tsp dried marjoram or thyme
• 1 small bay leaf
• 1 cup chicken broth
• 1 cup dry red wine, such as pinot noir/burgundy or cabernet
• 1 can (28 oz) crushed tomatoes

In a large pot or Dutch oven, heat olive oil over high heat. Combine flour with salt and pepper; dredge the pot roast in the mixture.

Brown the roast on all sides in the hot oil. Add the onions, celery, and mushrooms; reduce heat to medium and saute, stirring frequently, for about 2 minutes. Add the garlic and cook for 1 minute longer. Add the thyme or marjoram, bay leaf, chicken broth, wine, and tomatoes; bring to a boil. Reduce heat to low; cover and simmer for 2 to 2 1/2 hours, or until the beef is very tender.

Servings:

6