POT ROAST PROVENCAL
Yield 6
Number Of Ingredients 9
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.
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