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.
- 4 T. olive oil
- 1/2 cup all-purpose flour
- 1 tsp. paprika
- 5 pounds boneless chuck eye roast, cut out central layer of fat, and tie the two halves together with kitchen twine
- 1 large onion, chopped
- 6 large carrots (or the equivalent), one chopped, the others in 1 inch pieces
- 1/2 cup chopped celery
- 3 cloves garlic, minced
- 2-3 cups burgundy wine
- 2 tsp. herbes de Provence
- 1 bay leaf
- several sprigs of fresh rosemary and thyme
- 2 cups crushed tomatoes
- 1 T. tomato paste
- 1/2 tsp. ground pepper