Pot Roasted Beef Recipe

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Pot Roasted Beef

Contributed by: Melinda

1 3-4 lb 7 bone chuck roast
Flour for dusting meat
Olive oil
1 stalk celery, chopped
1 large onion, chopped
1 medium turnip, chopped
3 - 4 garlic cloves, chopped
1 tbl Worcestershire sauce or to taste (can be omitted)
3 cups fresh tomatoes, chopped or use Muir Glen Organic crushed tomatoes
Red wine (stock or broth may be substituted)
2-3 sprigs fresh thyme or other strong herb (Optional)

Pre heat oven to 300.
Dust meat with flour and brown on all sides over medium high heat in a large pot with metal handles.
Halfway through browning, add celery, onion and garlic.
When completely browned, add tomatoes and enough wine to come up about 1/2 to 1 inch on sides of roast.
Add herb if using, pressing down into the wine & tomatoes.
Heat to simmer. (This is not boiling. The water will be barely moving and there will be lots of steam swirling in the pot.)
Cover pan and transfer to the preheated oven.
Roast for 2 - 3 hours, turning about every 45 minutes. If needed, add additional heated stock during cooking.
About 1 hour before done, you may add potatoes and/or other vegetables to the pot.

Be careful not to add too much liquid or you'll be boiling the meat instead of braising.

Questions about this recipe?