POT ROAST PROVENCAL
Make and share this Pot Roast Provencal recipe from Food.com.
Provided by DrGaellon
Categories Stew
Time 3h15m
Yield 6-8 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 752.2, Fat 45.6, SaturatedFat 17.1, Cholesterol 143.4, Sodium 619.2, Carbohydrate 28.2, Fiber 4.4, Sugar 9.3, Protein 41.9
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