Mom's Famous Red Wine Pot Roast

Name: Mom's Famous Red Wine Pot Roast
Prep time: 30 min
Cook time: 230 min
Total time: 260 min
Yield: 5
Cuisine: American
Ingredients: 1 can Tomato Sauce (1 8-ounce can tomato sauce); 1 tbsp Brown Sugar (1 tablespoon brown sugar); 1 tsp Dried Oregano (1 teaspoon dried oregano); 1 tsp Horseradish (1 teaspoon prepared horseradish); 1 tsp Mustard (1 teaspoon mustard (*)); 3 ½ lb Beef Chuck Roast (3½ to 4 pound boneless chuck roast — up to 4); 2 pieces Garlic Clove (2 large garlic cloves (thinly sliced)); ¼ cup All-Purpose Flour (¼ cup all-purpose flour); ½ tsp Table Salt (½ teaspoon salt); ½ tsp Black Pepper (½ teaspoon pepper); ⅓ cup Olive Oil (⅓ cup olive oil); 1 piece Yellow Onion (1 medium onion (cut in half root to tip and sliced into half moons.)); 1 cup Dry Red Wine (1 cup dry red wine (*)); 1 piece Bay Leaves (1 bay leaf); 8 pieces Red Potato (8 small-to-medium red potatoes (peeled*)); 6 pieces Carrot (6 medium carrots (peeled and cut into 2-inch pieces)); 4 pieces Celery (4 celery ribs (cut into 2-inch pieces))

Mom's Famous Red Wine Pot Roast - Dinner (American)

260 minAmerican

Servings5

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Dairy Free
Egg Free

Ingredients

For 5 servings

Tomato Sauce1 can · 1 8-ounce can tomato sauce
Brown Sugar1 tbsp · 1 tablespoon brown sugar
Dried Oregano1 tsp · 1 teaspoon dried oregano
Horseradish1 tsp · 1 teaspoon prepared horseradish
Mustard1 tsp · 1 teaspoon mustard (*)
Beef Chuck Roast3 ½ lb · 3½ to 4 pound boneless chuck roast — up to 4
Garlic Clove2 pieces · 2 large garlic cloves (thinly sliced)
All-Purpose Flour¼ cup · ¼ cup all-purpose flour
Table Salt½ tsp · ½ teaspoon salt
Black Pepper½ tsp · ½ teaspoon pepper
Olive Oil⅓ cup · ⅓ cup olive oil
Yellow Onion1 piece · 1 medium onion (cut in half root to tip and sliced into half moons.)
Dry Red Wine1 cup · 1 cup dry red wine (*)
Bay Leaves1 piece · 1 bay leaf
Red Potato8 pieces · 8 small-to-medium red potatoes (peeled*)
Carrot6 pieces · 6 medium carrots (peeled and cut into 2-inch pieces)
Celery4 pieces · 4 celery ribs (cut into 2-inch pieces)

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Steps

1In a small bowl, combine tomato sauce, brown sugar, oregano, horseradish, and mustard. Stir until well-mixed and set aside.
2Use a paring knife to poke small cuts about 1½ inches deep all over your roast and insert sliced garlic into the slits.
3Place roast in a large bowl or plastic bag and sprinkle with flour, salt, and pepper. Rotate the roast as needed until all sides are well-coated.
4In a large Dutch oven with a lid, heat oil over medium-high heat. Once hot, add roast to the pot and brown on all sides.
5Add onions to the pot around the roast and pour red wine over the top. Pour tomato sauce mixture over the roast and add the bay leaf. Cover the pot and bring the liquid to a simmer.
6Once simmering, reduce the heat to keep the liquid at just a simmer and cook for 2½ hours.
7Flip the roast over and then nestle the potatoes, carrots, and celery around the meat, making sure they’re mostly submerged.
8Place the lid back on the pot, bring the liquid back up to a simmer, and cook for 1 hour more, until the vegetables and meat are tender. (You should be able to pierce both the potatoes and the meat easily with a sharp knife.)
9(Optional) If you would like to skim the fat from the top of the sauce, transfer the roast to a cutting board and use a slotted spoon or spider skimmer to transfer the vegetables to a serving bowl. Let the liquid settle for 2 to 3 minutes, and then use a large spoon to skim the fat from the surface.
10Taste the sauce, and add salt and pepper as needed. Serve the meat cut into chunks with sauce spooned over the meat and vegetables* and enjoy!