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Pot roast with wine and herbs

Pot Roast With Wine And Herbs

This recipe makes the best Pot Roast and turns an inexpensive cut of beef into a company meal.
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Prep Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: French
Ingredients Equipment Method

Ingredients
  

  • 1 3-4 lb Beef Roast You can use a chuck roast or any kind
  • 2 tabs olive oil
  • 2 tabs Kosher or Pink salt Has half the sodium of table salt
  • 1 teas ground pepper
Chopped Fresh Herbs
  • 1 teas fresh thyme
  • 1 teas fresh rosemary
Dried Herbs
  • 1 teas caraway seed
  • 1/2 teas oregano
Vegetables
  • 1 yellow onion grated
  • 1 yellow onion quartered
  • 4 cloves garlic, minced
  • 4 cloves garlic, whole
  • 2 cups carrots, cut up
Other Ingredients
  • 1/4 cup tomato paste
  • 2 cups beef broth
  • 1 tab Worcester sauce
  • 2 cups red wine fairly dry, not a sweet wine
  • 2 Sprigs fresh rosemary
  • 1/4 teas Herb De Provence
  • 1 pinch red pepper flakes

Equipment

  • 1 oven ready dutch oven with lid.
  • 1 vegetable grater
  • 1 sharp knife for chopping

Method
 

  1. Season the meat, all sides, with salt and pepper
  2. Put oil in oven ready dutch oven and sear meat on all sides over medium high heat.
  3. Remove meat and set aside. Add grated herbs and veggies to the oil in the pan for 1 minute.
  4. Add the chopped veggies and herbs to the dutch oven and sauté x 2 minutes.
  5. Reduce heat and stir in the paste, wine, broth, and Worcester sauce.
  6. Scape the font from the bottom of the pan as you stir.
  7. Put the meat back in the dutch oven and roast in oven 3-4 hours until fork tender.
  8. If gravy is too thin, you may thicken it with a little flour.
  9. Remove Bay leaves and sprig of rosemary before serving.