Wine-Braised Pot Roast Recipe

Name: Wine-Braised Pot Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lbs boneless beef chuck shoulder pot roast; 2 garlic cloves, minced; 2 tablespoons unbleached all-purpose flour; 2 tablespoons vegetable oil; 1 cup red Burgundy wine or 1 cup other dry wine; 13 ounces beef broth; 1 teaspoon dried oregano leaves; 1 bay leaf; 12 lb fresh mushrooms, cleaned and sliced; ½ teaspoon salt; ½ teaspoon ground black pepper

Servings: persons

3 lbs boneless beef chuck shoulder pot roast
2 garlic cloves, minced
2 tablespoons unbleached all-purpose flour
2 tablespoons vegetable oil
1 cup red Burgundy wine or 1 cup other dry wine
13 ounces beef broth
1 teaspoon dried oregano leaves
1 bay leaf
12 lb fresh mushrooms, cleaned and sliced
½ teaspoon salt
½ teaspoon ground black pepper

1
Trim and discard visible fat from roast; wipe meat with damp paper towels.
2
Rub roast with garlic.
3
On waxed paper, coat evenly with flour.
4
In Dutch oven, heat vegetable oil over medium-high heat.
5
Add roast and cook, turning often, until browned on all sides.
6
Pour off all fat.
7
Add wine, broth, oregano, and bay leaf,.
8
Bring liquid to a boil; reduce heat to low simmer.
9
Cover tightly and cook about 2 hours, turning occasionally.
10
Add mushrooms, salt, and pepper.
11
Cook until roast is fork-tender,about 30 additional minutes.

1327

kcal

Calories

Fat

Carbs

134

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 11 ingredients. The key ingredients include: 3 lbs boneless beef chuck shoulder pot roast, 2 garlic cloves, minced, 2 tablespoons unbleached all-purpose flour, 2 tablespoons vegetable oil, and more.

Yes, Wine-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-Braised Pot Roast

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