Chuck roast in red wine

6 Servings

Ingredients

Quantity Ingredient
1 4-lb boneless chuck roast
1 tablespoon Peanut or corn oil
1 large Onion; chopped roughly
4 Carrots cut in 2-inch pieces
4 Ribs celery; chopped
1 Clove (large) garlic; chopped
2 cups Dry red wine
1 cup Beef broth
1 Bay leaf
4 Sprigs parsley
2 Cloves
2 White turnips; quartered
1 tablespoon Butter
¼ pounds Fresh mushrooms

Directions

Sprinkle roast with salt & pepper. Brown in oil in dutch oven for 15-20 minutes, turning often. Add chopped onion, half of carrots & celery, garlic, and stir briefly. Add wine, broth, bay leaf, thyme, parsley and cloves. Stir. Cover and bake at 400 for 1-½ hours. Reduce heat to 350 and bake another 30 minutes. Meanwhile, combine small onions, remaining carrots & celery in kettle of cold water to cover. Bring to boil. Simmer 2 minutes, drain. Heat butter in skillet & saute parboiled vegetables with mushrooms until golden. Remove roast from oven. Strain cooking liquid. Return meat, vegetables and strained sauce to pot. Bake another 30 minutes.

RED WINE MAKES THIS A DELICIOUS WINTERY NIGHT SPECIALTY.

From the <Micro Cookbook Collection of Contemporary Recipes>. Downloaded from Glen's MM Recipe Archive, .

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