Best Pot Roast Provencal Recipes

POT ROAST PROVENCAL

Steps:

• Dust meat with flour.
• Brown meat in olive oil on high heat.
• Set aside meat and turn down to medium heat.
• Add potatoes, carrots and garlic and cook gently for 15 minutes.
• Add tomato paste and herbs and cook for another 5 minutes.
• Add wine and beef stock and mix well.
• Return meat to pan and heat to simmer.
• Cover and braise in oven at 350 for 2 hours.
• Uncover and cook for another 30 minutes or until meat is tender.
• Place meat on platter, surround with vegetables and pour some of the gravy over top.
• Serve remaining gravy on the side.

POT ROAST PROVENCAL

Steps:

• Preheat oven to 350°F.
• In a small bowl, stir together flour, salt and pepper. Dust roast with seasoned flour, patting off excess.
• Pour oil into a heavy-bottomed Dutch oven with a tight-fitting lid over medium-high heat. When oil faintly smokes, add roast. Turn to brown on all sides, 8-10 minutes. Remove meat to a plate and set aside. Remove 1 tbsp of drippings and discard the rest.
• Add diced onion and celery to drippings in pot. Saute until onion softens and both are translucent, 3-5 minutes. Add garlic and saute 1 minute or until fragrant. Add tomato paste and herbs and cook, stirring frequently, 3 minutes until tomato begins to brown.
• Add wine, stirring to loosen any fond (browned bits) on the bottom of the pot. Simmer 5 minutes, or until wine reduces by at least 2/3.
• Add carrots, potatoes and pearl onions. Return meat to pot and add broth. Heat to simmering.
• Cover tightly and transfer to oven. Bake, covered, 2 hours. Carefully remove lid and bake another 30 minutes, or until beef is fork-tender. Skim off and discard any accumulated fat.
• Transfer beef to a clean platter and rest, tented with foil, 10 minutes before serving. Adjust seasoning of sauce with salt and pepper to taste. Serve with vegetables and gravy alongside.

POT ROAST PROVENCAL

Steps:

• Preheat oven to 350 degrees. 1. Dust chuck roast with pan searing flour; pat off excess 2. Heat oil in large braising pan on MEDIUM-HIGH, until oil faintly smokes. Add beef; brown, turning to brown all sides, 8-10 min. Remove meat from pan; set aside. Discard all but 1 Tbsp drippings from pan. 3. Add stew vegetables,(minus potatoes) to pan; cook 4-5 min. Add garlic; cook 8-10 min. Add tomato paste and herbs. Cook, stirring, 3 min. 4. Add wine, stirring to loosen browned bits on bottom of pan. Simmer 1-2 min, until almost dry. Return meat to pan; add broth and potatoes. Heat to simmering; cover. 5. Braise on center rack of oven 2 hours. Carefully remove lid. Cook 30 min longer or until beef is fork-tender. Skim fat from surface and discard. 6. Transfer beef to clean platter; season to taste with salt and pepper. Pour sauce over beef. Option: Also available in Wegmans Menu Creations in our Frozen Foods Department.