Paris-Brest
The chuck-eye roast is the fattiest of roasts and the most commonly available. With it’s high fat content it gives this pot roast great flavor and tenderness.
Pot Roast with Tomatoes, Mushrooms & Red Wine
2015-04-01 20:15:31
Serves 6
A delicious Italian pot roast with tomatoes and red wine.
Cook Time
4 hr
Nutrition Facts
Serving Size
315g
Servings
6
Amount Per Serving
Calories 130
Calories from Fat 44
% Daily Value *
Total Fat 5g
8%
Saturated Fat 0g
2%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 0mg
0%
Sodium 285mg
12%
Total Carbohydrates 16g
5%
Dietary Fiber 2g
7%
Sugars 11g
Protein 3g
Vitamin A
29%
Vitamin C
13%
Calcium
4%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 1 boneless chuck-eye roast (about 3 1/2 Lbs.)
- Salt and pepper
- 2 tablespoons vegetable oil
- 1 medium onion, chopped
- 1 small carrot, chopped
- 1 small rib celery, chopped
- 10 oz. mushrooms, quartered
- 2 medium cloves garlic, minced
- 2 teaspoons sugar
- 1/2 cup chicken broth
- 1/2 cup beef broth
- 1 can (14.5 oz.) diced tomatoes, with juice
- 1 sprig fresh rosemary
- 1 sprig fresh thyme
- 1/2 cup red wine
- 1- 1 1/2 cups water
Instructions
- Adjust oven rack to the middle position and heat the oven to 300 degrees. Thoroughly pat dry the roast with paper towels; sprinkle liberally with salt and pepper.
- In a Dutch over medium-high heat, add oil and heat until shimmering but not smoking. Brown the roast thoroughly on all sides, reducing the heat if the fat begins to smoke. Transfer roast to a large plate; set aside. Reduce the heat to medium; add the onion, carrot, celery, and mushrooms to the pot and cook, stirring occasionally, until beginning to brown 6 to 8 minutes. Add the garlic and sugar; cook until fragrant, about 30 seconds. Add the chicken and beef broths, rosemary, and diced tomatoes, scraping the bottom of the pan with a wooden spoon to loosen the browned bits. Return the roast and any accumulated juices to the pot; add enough water to come halfway up the sides of the roast. Place a large piece of foil over roast and cover with lid; bring the liquid to a simmer over medium heat, then transfer the pot to the oven. Cook, turning roast every 30 minutes, until tender or until fork slips in and out easily, about 3 1/2 to 4 hours.
- Transfer roast to a carving board; tent with foil to keep warm. Allow the liquid in the pot to settle about 5 minutes, then use a wide spoon to skim the fat off the surface; discard the thyme sprig. Boil over high heat until reduced to about 1 1/2 cups, about 8 minutes. Boil the liquid over high heat until reduced to 1 1/2 cups; discard the rosemary and thyme sprigs. Season to taste with salt and pepper.
- Using a carving knife, cut the meat into 1/2-inch-thick slices or pull apart into large pieces; transfer the meat to a bowl and pour the sauce and vegetables over meat, and serve.
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