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Deluxe Pot Roast

Source of Recipe

Joanne (sixsups)~Southern Living


Recipe Link: messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=1002.1

List of Ingredients

1 (4 to 5 pound) boneless chuck roast
2 cloves of garlic, thinly sliced
1/2 tsp salt
1/2 tsp pepper
1/4 cup all purpose flour
1/3 cup oil
1 medium onion
1 cup Burgundy or other dry red wine
1 8oz can tomato sauce
1 TBS brown sugar
1 tsp dried oregano
1 tsp horseradish
1 tsp prepared mustard
1 bay leaf
8 small red potatoes, peeled
6 carrots, scraped and quartered
4 stalks celery, cut into 2 inch pieces


Recipe

Make lengthwise slits halfway through roast. Insert a slice of garlic into each slit. Rub roast with salt and pepper; dredge in flour. Brown roast on all sides in hot oil in a large Dutch oven or skillet. Add sliced onion and wine to roast in Dutch oven.

Combine tomato sauce and next 4 ingredients; stir well. Pour over roast; add bay leaf. Bring all to a boil; cover, reduce heat, and simmer 1 and 1/2 hours or longer. Add veggies for the last hour.

Discard bay leaf before serving. Transfer roast and veggies to serving platter and spoon any drippings over the meat/vegetables.

When dredging the roast, use a large plastic storage bag. It makes things easier. I also cook this for longer than the 1 and 1/2 hours, and I use a smaller roast (2 - 3 pounds). The meat just falls apart when we're ready to eat.