Tested till perfect Red Wine and Rosemary Pot Roast

Red Wine and Rosemary Pot Roast

Beef pot roast is such a versatile dish. So many different flavours and cuts of meat lend themselves to this method. You can also use a bone-in roast, which will have a beefier flavour than a boneless one, but either will be tender and delicious.

By The Canadian Living Test Kitchen

  • rating starrating starrating starrating starrating star
  • Portion size 8

Ingredients

  • 1 1boneless pot roast, about 3 lb/1.5 kg (such as top blade)
  • 3/4 tsp 3/4tspeach of salt and pepper
  • 2 tbsp 2tbspvegetable oil
  • 3 3minced cloves of garlic
  • 4 4oniononions, quartered
  • 1 cup 1cupbeef stock
  • 1 cup 1cuptomato juice
  • 1 cup 1cupdry red wine or beef stock
  • 2 tsp 2tspcrumbled dried rosemary
  • 8 small 8smallred potatoes
  • 8 8carrotcarrots
  • 2 large 2largeparsnipparsnips, cut in chunks
  • 1 1acorn squashacorn squashes, cut in wedges (or 2 cups/500ml whole pattypan squash)
  • 3 tbsp 3tbspall-purpose flour
  • 2 tbsp 2tbspchopped fresh parsley
To change the number of servings, enter the number, then press "calculate". or reset

Preparation

Sprinkle beef with salt and pepper. In large Dutch oven, heat oil over medium-high heat; brown beef all over. Transfer to plate.

Reduce heat to medium and drain off fat; cook garlic and onions, stirring occasionally, until softened, about 4 minutes. Add stock, tomato juice, wine and rosemary, stirring to scrape up brown bits.

Return beef and any accumulated juices to pan; bring to simmer. Cover and braise in 300°F (150°C) oven, basting every 30 minutes and turning once with 2 wooden spoons, until beef is tender, about 3 hours. Add potatoes, carrots, parsnips and squash to pan; cover and cook until vegetables are tender and beef is very tender, about 1 hour. With slotted spoon, transfer vegetables to platter; cover and keep warm.

Transfer beef to cutting board and tent with foil; let stand for 10 minutes. Cut string from beef and slice thinly across the grain; add to platter.

Meanwhile, in small bowl, whisk together flour and 1/4 cup (50 mL) cold water to make thin, smooth paste; whisk into pan juices. Place pan over high heat; boil, whisking, until gravy is thick enough to coat back of spoon, about 4 minutes. Stir in parsley. Serve sauce and vegetables with sliced beef.

Additional information :

Variations
Slow-Cooker Red Wine and Rosemary Pot Roast:

Follow first two paragraphs as directed.

Transfer beef and pan juices to slow-cooker. Cover and cook on Low, turning once, until beef is tender, about 10 hours. Continue as directed in Paragraph 4.

Meanwhile, in large saucepan of boiling salted water, cook potatoes, carrots, parsnips and squash, covered, until tender, 25 to 30 minutes.

Meanwhile, make sauce as directed in Paragraph 5, whisking flour mixture into slow-cooker and cooking at High until thick enough to coat back of spoon, about 15 minutes. Stir in parsley. Serve as directed.

Pressure-Cooker Red Wine and Rosemary Pot Roast:

Using pressure cooker instead of Dutch oven, follow first two paragraphs as directed, increasing stock to 1-1/2 cups (375 mL).

Secure lid; bring to High pressure over high heat. Reduce heat to just maintain High pressure; cook for 40 minutes. Remove from heat. Let pressure release completely, about 10 minutes. Continue as directed in Paragraph 4.

Add potatoes, carrots, parsnips and squash to pressure cooker; cover but do not seal. Simmer over medium heat until vegetables are tender, about 30 minutes. Arrange on platter along with beef.

Continue as directed in Paragraph 5, whisking flour mixture into pressure cooker and cooking over medium heat until thick enough to coat back of spoon, about 15 minutes. Stir in parsley. Serve as directed.

Nutritional Information Per serving: about

cal 533 pro 37g total fat 20g sat. fat 7g
carb 52g fibre 8g chol 90mg sodium 540mg

% RDI:

calcium 10 iron 44 vit A 186 vit C 50
folate 35
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