Wine-Marinated Pot Roast

By kimvess

Ingredients

• 1 3 - 3 1/2 - pound boneless beef chuck arm pot roast, beef chuck shoulder pot roast or beef chuck seven-bone pot roast
• 1 750 - milliliter bottle fruity red wine (such as Cabernet Sauvignon, Red Zinfandel or Merlot)
• 1/2 teaspoon kosher, sea salt or regular salt
• 1/2 teaspoon ground black pepper
• 2 tablespoons olive oil or vegetable oil
• 1 10 1/2 - ounce can condensed beef broth
• 1/4 cup no salt added tomato paste
• 1 tablespoon Dijon-style mustard
• 1 tablespoon herbes de Provence, fines herbes or Italian seasoning, crushed
• 3 cloves garlic, chopped
• 2 bay leaves
• 1 large onion, cut into thin wedges
• 4 medium carrots, peeled, cut in half lengthwise, and halved crosswise or 2 cups packaged peeled fresh baby carrots
• 4 medium parsnips, peeled and cut into 2-inch pieces or 4 medium potatoes, peeled and cut lengthwise into sixths
• 2 cups whole fresh cremini mushrooms
• 2 stalks celery, bias-sliced into 1-inch pieces
• Hot cooked noodles (optional)
• 2 tablespoons snipped Italian (flat-leaf) parsley
• Baguette-style French bread, cut into 1-1/2-inch slices (optional)

Details

Servings 8
Preparation time 45mins
Cooking time 45mins
Adapted from midwestliving.com

Preparation

Step 1

Trim fat from meat. Place meat in a resealable plastic bag set in a shallow dish. Pour wine over meat; seal bag. Marinate in the refrigerator for at least 8 hours and up to 24 hours, turning bag occasionally.

Drain meat, reserving wine. Pat meat dry with paper towels. Sprinkle meat with salt and black pepper. In a 4- to 6-quart Dutch oven, over medium heat brown meat on all sides in hot oil.

In a medium saucepan, bring reserved wine to boiling; reduce heat. Simmer, uncovered, for 15 to 20 minutes or until wine is reduced by half, about 1-1/2 cups. Stir in beef broth, tomato paste, mustard, herbes de Provence, garlic and bay leaves. Return to boiling; reduce heat. Simmer, uncovered for 5 minutes more. Pour wine mixture over meat in Dutch oven; add onion.

Bake, covered, in a 325 degree F oven for 2-1/2 hours. Add carrots, parsnips, mushrooms and celery. Bake, covered, about 1 hour more or until meat is very tender. Transfer meat and vegetables to a large serving platter, reserving juices in Dutch oven. Cover meat and vegetables with foil to keep warm.

For wine sauce, skim off any fat from juices. Bring to boiling; reduce heat. Simmer, uncovered, for 10 to 15 minutes or until juices are slightly thickened. Season to taste.

Slice meat or use a fork to break meat apart into pieces. Serve wine sauce with meat, vegetables and noodles. Sprinkle meat and vegetables with parsley. If you like, serve with French bread. Makes 8 servings.