Drunken Pot Roast!

Foodista
Drunken Pot Roast!
9
13
900
70

Ingredients

  • 3 pounds top round roast (to 4)
  • 3 cups red wine (I use the cheap stuff in a box, he he!)
  • 1 can beef broth
  • 4 inches carrots (cut 2 inch pieces)
  • 3 inches rib (celery- cut 3 inch pieces)
  • 1 inch onions (large, cut slices)
  • 4 cloves garlic (fresh)
  • 2 bay leaves
  • 1 tablespoon dried basil (and oregano)
  • salt
  • pepper
  • 2 tablespoons canola oil
  • 2 tablespoons plain flour

Directions

  1. 1Coat beef with salt, pepper and flour.
  2. 2I used an 18/10 stainless steel cooking bowl from Wolfgang Puck.
  3. 3Any heavy bottom, non reactive, stove top to oven pot will do.
  4. 4Wow, that was hard to figure out how to write.
  5. 5Heat pan with the canola oil.
  6. 6Brown the roast on all sides.
  7. 7Remove roast and add the wine and beef broth while scraping the bottom of the pot.
  8. 8Add all remaining spices, garlic and veggies.
  9. 9Please put your lid on the pot.
  10. 10Put roast back in and place in a 350 degree oven.
  11. 11Depending on how big your roast is will vary cooking time.
  12. 12But the rule is low and slow.
  13. 13I cooked mine for 5 hours until fork tender.
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NutritionView more

900Calories
Sodium31%DV750mg
Fat74%DV48g
Protein143%DV73g
Carbs4%DV11g
Fiber4%DV1g

PER SERVING *

Calories900Calories from Fat430
% DAILY VALUE*
Total Fat48g74%
Saturated Fat18g90%
Trans Fat
Cholesterol195mg65%
Sodium750mg31%
Potassium1460mg42%
Protein73g143%
Calories from Fat430
% DAILY VALUE*
Total Carbohydrate11g4%
Dietary Fiber1g4%
Sugars2g4%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.