Wine-And Herb-Braised Pot Roast Recipe

Name: Wine-And Herb-Braised Pot Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 piece salt pork, cut into 1/2-inch pieces (4-inch-square); 2 tablespoons olive oil; 2 medium onions, sliced; 4 garlic cloves, minced; 1 (4 -6 lb) boneless chuck roast (4 to 6-pound, or round roast or brisket); salt & freshly ground black pepper; 2 lbs canned peeled Italian plum tomatoes, undrained; 2 cups dry red wine; 3 parsley sprigs; 1 bay leaf; 1 tablespoon orange peel, julienned; ½ teaspoon dried thyme, crumbled; ½ teaspoon dried marjoram, crumbled; 3 tablespoons cold water; 1 ½ tablespoons all-purpose flour; minced fresh parsley, garnish

Servings: persons

1 piece salt pork, cut into 1/2-inch pieces (4-inch-square)
2 tablespoons olive oil
2 medium onions, sliced
4 garlic cloves, minced
1 (4 -6 lb) boneless chuck roast (4 to 6-pound, or round roast or brisket)
salt & freshly ground black pepper
2 lbs canned peeled Italian plum tomatoes, undrained
2 cups dry red wine
3 parsley sprigs
1 bay leaf
1 tablespoon orange peel, julienned
½ teaspoon dried thyme, crumbled
½ teaspoon dried marjoram, crumbled
3 tablespoons cold water
1 ½ tablespoons all-purpose flour
minced fresh parsley, garnish

1
Blanch salt pork in boiling water 5 minutes; drain well and set aside.
2
Heay oil in Dutch oven or deep, heavy large skillet over medium heat.
3
Add onions,salt pork and garlic and saute until pork is browned, about 20 minutes.
4
Remove onions and pork with slotted spoon; set aside.
5
Increase heat to medium-high.
6
Pat beef dry;season with salt and pepper.
7
Add to Dutch oven and brown on both sides, about 20 minutes.
8
Return onions and pork to pan; add tomatoes with liquid,wine,parsley sprigs,bay leaf,orange peel thyme,marjoram and basil.
9
Reduce heat to low, cover and simmer until beef is tender, 3 1/2 to 4 hours.
10
Remove meat, bay leaf and parsley sprigs from pan; keep meat warm.
11
Degrease sauce.
12
Mix water and flour; stir half into sauce and bring to a boil.
13
Reduce heat and simmer until thickened,adding remaining flour mixture if desired.
14
Slice meat and arrange on platter; pour sauce over, garnish with parsley and serve.

322

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 16 ingredients. The key ingredients include: 1 piece salt pork, cut into 1/2-inch pieces (4-inch-square), 2 tablespoons olive oil, 2 medium onions, sliced, 4 garlic cloves, minced, and more.

Yes, Wine-And Herb-Braised Pot Roast 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.

Wine-And Herb-Braised Pot Roast

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