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Short Version Maggiano's Pot Roast




Source of Recipe


Web


Recipe Introduction


Pre heat oven to 325


List of Ingredients




2 tablespoons herb marinade (see recipe)
2 pounds beef chuck roast
1/2 tablespoon salt and pepper
1 tablespoon olive oil
1 cup roughly cut Spanish onion
1/2 cup roughly cut carrots
1/2 cup roughly cut celery
1/2 teaspoon tomato paste
3/4 cup plus 1 tablespoon red wine (any kind can be used)
4 3/4 cups chicken stock
1 sprig fresh rosemary
1 sprig fresh sage
1 sprig fresh thyme
1 slice smoked bacon

Prepare herb marinade first
Herb marinade
1/2 cup olive oil
1/4 cup finely chopped fresh rosemary leaves
1/4 cup finely chopped fresh thyme leaves
1/4 cup finely chopped fresh sage leaves
1/4 cup finely chopped garlic
1 tablespoon whole black peppercorns, freshly ground

Combine all ingredients in blender and briefly blend until smooth. This can be made in smaller batch, but it will be difficult to puree.

Note: Leftover marinade can be used on steaks, fish and chicken. Brush on before grilling or saute meat in it.




Recipe



When ready to prepare meat, season roast with herb marinade, salt and pepper.
Brown on all sides on olive oil in heavy, oven-safe braising pan.
Remove meat from pan and set aside.
To pan, add onion, carrots and celery and saute over medium-high flame until browned.
Add tomato paste, mix well and cook 1 to 2 minutes.
Add wine, bring to boil, then cook to reduce by half. Return meat to pan.
Add chicken stock, herbs and bacon and return to boil.

Transfer to 325-degree oven and cook, uncovered, until meat is tender, 3 to 3 1/2 hours.
When meat is done, remove from oven and let rest at least 20 minutes