Red Wine and Rosemary Pot Roast

Ingredients

  • 1 boneless pot roast , about 3 lb/1.5 kg (such as top blade)
  • 2 tbsp chopped fresh parsley
  • 3 tbsp all-purpose flour
  • 1 acorn squash , cut in wedges (or 2 cups/500ml whole pattypan squash)
  • 2 large parsnips , cut in chunks
  • 8 carrots
  • 8 small red potatoes
  • + 8 more ingredients
    • 2 tsp crumbled dried rosemary
    • 1 cup dry red wine
    • 1 cup tomato juice
    • 1 cup beef stock
    • 4 onions , quartered
    • 3 minced cloves of garlic
    • 2 tbsp vegetable oil
    • ¾ tsp each of salt and pepper

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, sti...

View full recipe at SpringPad

Comments


Recipe Downloader

RiceSelect

Best Wine Deals

See More Deals »






Snooth Media Network