Deluxe Pot Roast Recipe - Plow & Hearth

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Ingredients

1 (4-5 lb.) boneless chuck roast
2 lg. cloves garlic, sliced
1/2 tsp salt
1/2 tsp. pepper
1/4 c. all-purpose flour
1/3 c. olive oil
1 medium onion, sliced
1 c. dry red wine
1 (8-oz.) can tomato sauce
1 T. brown sugar
1 tsp. dried oregano
1 tsp. prepared horseradish
1 tsp. prepared mustard
1 bay leaf
8 small red potatoes, peeled
6 carrots, scraped & quartered
1 stalks celery, cut into 2 inch pieces

Directions

Make small slits in top of roast. Insert a garlic slice into each slit. Rub roast with salt and pepper; dredge in flour. Brown roast on all sides in hot oil in Dutch oven or skillet. Add onion and wine to roast in Dutch oven. Combine tomato sauce, brown sugar, oregano, horseradish, mustard and bay leaf; stir well. Pour over roast. Bring liquid in Dutch oven to boil; cover, reduce heat and simmer 1-1/2 hours.

Add potatoes, carrot, and celery; cover and simmer 1 more hour or until roast and vegetables are tender. Transfer roast to a serving platter; spoon vegetables around roast, using a slotted spoon. Discard bay leaf. Spoon any remaining pan drippings over roast and vegetables. Garnish if desired.

Yield: 8 servings

A Taste of Virginia Cookbook

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