Pot Roast Provencal Recipe

Name: Pot Roast Provencal
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (3 lb) boneless chuck roast; 2 tablespoons flour; 2 tablespoons olive oil; 1 lb tiny new potatoes; 1 lb baby carrots; 3 garlic cloves; 6 ounces tomato paste; 1 teaspoon fresh rosemary; 1 teaspoon fresh marjoram; 1 teaspoon fresh thyme; 2 cups dry red wine; 3 1/2 cups beef stock

Servings: persons

1 (3 lb) boneless chuck roast
2 tablespoons flour
2 tablespoons olive oil
1 lb tiny new potatoes
1 lb baby carrots
3 garlic cloves
6 ounces tomato paste
1 teaspoon fresh rosemary
1 teaspoon fresh marjoram
1 teaspoon fresh thyme
2 cups dry red wine
3 1/2 cups beef stock

1
Dust meat with flour.
2
Brown meat in olive oil on high heat.
3
Set aside meat and turn down to medium heat.
4
Add potatoes, carrots and garlic and cook gently for 15 minutes.
5
Add tomato paste and herbs and cook for another 5 minutes.
6
Add wine and beef stock and mix well.
7
Return meat to pan and heat to simmer.
8
Cover and braise in oven at 350 for 2 hours.
9
Uncover and cook for another 30 minutes or until meat is tender.
10
Place meat on platter, surround with vegetables and pour some of the gravy over top.
11
Serve remaining gravy on the side.

362

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 (3 lb) boneless chuck roast, 2 tablespoons flour, 2 tablespoons olive oil, 1 lb tiny new potatoes, and more.

Yes, Pot Roast Provencal falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pot Roast Provencal

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