Pot Roast

Pot Roast is a favorite in many cultures and many locations. This recipe has a thick, tomato-based wine sauce. It is best with fresh rosemary and thyme, but in any case should be well flavored with herbes de Provence. Pot roast is a heavy dish and should be balanced with fresh, crisp vegetables and a side dish of rice, pasta, or potatoes - nothing with a lot of oil or sharp spices. Finish the menu with good bread and a glass of dry red wine.


Heat oil in heavy pot. Dredge the roast in a mixture of flour and paprika. Brown the roast on all sides in the hot oil. Remove the roast to a plate, and brown onions, chopped carrot, and celery. Add garlic, and stir for 1 minute. Add the wine to the pot, scraping up any brown bits, and cooking at high heat until the wine begins to evaporate. Turn the heat down to medium-low. Add herbs, tomatoes, tomato paste, pepper, and then the browned roast to the pot. Add the sliced carrots, stir once. Either continue to cook at very low simmer for 4 hours or bake at 300°F. for 4 hours. Garnish with fresh rosemary.
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