POT ROAST PROVENCAL

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Pot Roast Provencal image

Make and share this Pot Roast Provencal recipe from Food.com.

Provided by Firehouse Cook

Categories     One Dish Meal

Time 3h30m

Yield 6 serving(s)

Number Of Ingredients 12

1 (3 lb) boneless chuck roast
2 tablespoons flour
2 tablespoons olive oil
1 lb tiny new potatoes
1 lb baby carrots
3 garlic cloves
6 ounces tomato paste
1 teaspoon fresh rosemary
1 teaspoon fresh marjoram
1 teaspoon fresh thyme
2 cups dry red wine
3 1/2 cups beef stock

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.

Nutrition Facts : Calories 811, Fat 49.6, SaturatedFat 18.8, Cholesterol 156.5, Sodium 883.1, Carbohydrate 28.3, Fiber 4.1, Sugar 8.3, Protein 46.9

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