Chuck roast in red wine
Roast Wine Meat
Last updated 6/12/2012 1:16:19 AM. Recipe ID 46123. Report a problem with this recipe.
Title: Chuck roast in red wine
Yield: 6 Servings
1 4-lb boneless chuck roast
1 tb Peanut or corn oil
1 lg Onion; chopped roughly
4 Carrots cut in 2-inch pieces
4 Ribs celery; chopped
1 Clove (large) garlic;
2 c Dry red wine
1 c Beef broth
1 Bay leaf
4 Sprigs parsley
2 White turnips; quartered
1 tb Butter
1/4 lb Fresh mushrooms
Sprinkle roast with salt & pepper. Brown in oil in dutch oven for
15-20 minutes, turning often. Add chopped onion, half of carrots &
celery, garlic, and stir briefly. Add wine, broth, bay leaf, thyme,
parsley and cloves. Stir. Cover and bake at 400 for 1-1/2 hours.
Reduce heat to 350 and bake another 30 minutes. Meanwhile, combine
small onions, remaining carrots & celery in kettle of cold water to
cover. Bring to boil. Simmer 2 minutes, drain. Heat butter in skillet
& saute parboiled vegetables with mushrooms until golden. Remove
roast from oven. Strain cooking liquid. Return meat, vegetables and
strained sauce to pot. Bake another 30 minutes.
RED WINE MAKES THIS A DELICIOUS
WINTERY NIGHT SPECIALTY.
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