← All recipes

Red Wine Braised Pot Roast with Vegetables a la Art

Make Red Wine Braised Pot Roast with Vegetables a la Art at home with Turkey Bacon, Olive Oil, Sweet Onion, Ribs Celery, and Frozen Stew Vegetables Etc. Serves 8. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 5 slice
• 4 tbsp
• 3 lb
• 1
• 4
• 1
• 1/4 cup
• 1/2 tsp
• 3 cup
• 1 can
• 1 can
• 2 tsp
• 2 tbsp

Method (preview)

1. 1

   Trim beef of all visible fat and season liberally with salt and pepper.

2. 2

   In a 5-quart, heavy-bottomed roasting pan, fry bacon, scraping the bottom of the pan.

3. 3

   Remove bacon and place on paper towel to drain.

4. 4

   Add olive oil and deglaze the pan; bring to temperature.

5. 5

   Remove meat and add the vegetables and garlic and cook over moderate heat until vegetables just begin to color and onions are translucent.

6. 6

   Crumble the bacon and stir into the vegetables.

7. 7

   Add a little of the beef broth and deglaze the pan again.

8. 8

   Return meat to the pan and add pepper flakes, red wine, the remainder of the stock and the tomatoes.

9. 9

   Bring to a simmer; cover and place in a preheated 375-degree F. oven for 2 1/2 hours or, until meat is very tender and almost falling apart.

10. 10

    About every half hour spoon the liquid over the meat.

11. 11

    When finished, strain the liquid from the meat and vegetables. Place meat and vegetables in a large serving dish and cover with aluminum foil.

12. 12

    Return the liquid to the pan; add the butter and over high heat, reduce by approximately 1/3 to concentrate flavors (if desired, thicken with 2 tsp. cornstarch dissolved in wine or water).

13. 13

    Blend the sauce smooth with a stick blender.

14. 14

    Correct seasoning with salt and pepper.

15. 15

    Slice the meat and return to the serving dish with the vegetables.

16. 16

    Generously ladle reduced sauce over the meat and vegetables and garnish as desired.

17. 17

    Prepared January 22, 2005, by Art

18. 18

    Contributed to the FareShare Gazette by Art; 24 January 2005. www.fareshare.net