Red Wine-And-Garlic Pot Roast

* Exported from MasterCook *

RED WINE-AND-GARLIC POT ROAST

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Meats

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tb Cooking oil
1 Beef round or rump roast
-(about 4 lb)
2 md Carrots -- roughly diced
1 Celery stalk -- roughly sliced
24 Garlic cloves -- peeled
2 c Dry red wine
Salt -- to taste
1 t Whole black peppercorns
2 Bay leaves
1 1/2 ts Chopped fresh thyme leaves
-ÿÿ
1/2 ts -Dried thyme leaves
1 c Low-sodium chicken broth
2 tb Butter

HEAT THE OIL over medium heat on the stove top in a
heavy pot with a lid or a Dutch oven. Add the roast
and surround it with carrots, celery and garlic. If
cooking the roast on the stove top, cover the pot
tightly and reduce heat to low. Use a burner heat
diffuser if you have one. If using the oven method,
cover tightly and place on the middle rack of the
oven. Cook for 30 minutes. Remove cover, add the red
wine, salt, pepper, bay leaves and thyme. Replace
cover and continue to cook for 2 1/2-to-3 hours.
Transfer the roast from the pot to a baking dish,
cover and keep warm in the turned-off or slow oven for
up to 15 minutes. Place the pot on top of the stove
over medium heat and add the broth and butter. Cook,
stirring vigorously until the butter is incorporated.
Remove the roast from the oven, slice into serving
pieces and arrange on a serving platter. Strain the
pan juices over the roast, pressing the vegetables
against the sieve or strainer to extract all their
juices. Serve immediately and pass any extra sauce in
a sauce boat.



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