Perfect Pot Roast
Perfect Pot Roast is an impressive dinner. Made with 2 tbsp. vegetable oil, 2 c. finely chopped onion, 2 stalks celery, finely chopped, 2 c. dry red wine and 2 tbsp. tomato paste, this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.
π Recipe adapted from RecipeNLG-Full
Prepare oven to 350Β°.
Heat oil in a heavy Dutch oven or casserole over medium heat.
Add meat and brown on all sides. Remove the meat and lower heat slightly.
To the pan, add onion, carrots, celery and garlic.
Cook until they begin to brown and are tender.
Add wine, stock or water, tomato paste, salt, pepper, thyme, cinnamon and bay leaf.
Drain off fat.
Return meat to the pan.
Cover and place in oven for 2 1/2 to 3 hours, until meat is tender.
Transfer meat to a warm platter and cover.
Strain the sauce; skim the fat from the top (using a degreasing pitcher if you have one).
Return sauce to stovetop and whisk in cornstarch. Bring to a simmer, stirring often, until it thickens.
Season with salt and pepper.
Slice the meat and pour some of the gravy over the meat.
Pass the rest.
Serves 8.
π· Perfect Pairings
Complete your meal with these
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