Melba's Old Fashioned Pot Roast
kathy Schmidt
ingredients
- 1 (3 to 4 pound) piece beef chuck roast, trimmed of excess fat
- Kosher salt and freshly ground black pepper
- 3 tablespoons olive oil
- 1 cup red wine
- 2 red onions, halved
- 2 garlic cloves, chopped
- 8 carrots, sliced
- 2 celery stalks, sliced
- 6 red potatoes
- 1 cup button mushrooms, stems removed
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 bay leaves
directions
- 1
Season all sides of the beef with a fair amount of salt and pepper & flour. In a large electric fry pan that has a tight cover; heat 2 tablespoons of the oil over moderately high heat. Brown the meat on all sides, taking the time to get a nice crust on the outside.. Scatter the vegetables and herbs around the pot roast, season with salt and pepper; and drizzle with the remaining tablespoon of oil. Add red wine.Cover the pot and reduce the heat to low. Braise for about 3 hours, basting every 30 minutes with the pan juices, until the beef is fork tender.
- 2
Slice the pot roast and arrange on platter surrounded by the vegetables. Serve with the pot juices.
notes
Grandma says, "This is a meat & potatoe mans favotite!"
Source: kathy Schmidt
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