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Home -> Main Dishes -> Beef
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
4 pound boneless beef chuck roast 1/4 cup all purpose flour 3/4 tsp. salt 3/4 tsp. pepper 2 tbsp. vegetable oil 4 large carrots, peeled and quartered 4 stalks celery, cut into quarters 2 large onions, peeled and coarsely chopped 2 large parsnips, peeled and chopped 2 large cloves garlic, peeled and minced 8 medium red potatoes, halved 1 cup red wine 1 cup beef broth 1/4 cup Worcestershire sauce 6 ounce can tomato paste 1 bay leaf
Directions
Preheat oven to 225 degrees. Stir together flour, salt and pepper in a large bowl. Dredge the roast in the flour mixture to coat. Heat oil in a large skillet over medium high heat. Add the roast and sear about 4 to 5 minutes per side until well browned. Transfer the roast to a large roasting pan. Add the carrots, celery, onions, parsnips, garlic and potatoes to the skillet. Cook about 3 to 4 minutes until vegetables start to brown, stirring occasionally. Spoon the browned vegetables around the pot roast. Stir together the red wine, broth, Worcestershire and bay leaf in a small bowl. Add the wine mixture to the skillet and heat to a simmer, stirring constantly. Pour the wine over the vegetables. Cover the roasting pan and roast meat 3 1/2 to 4 hours until tender. Slice roast and serve with vegetables.
Serves 8 to 10.
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