Mushroom Pot Roast in Red Wine
Mushroom Pot Roast In Red Wine is an impressive dinner. Made with 3 lb. boneless chuck roast, 1 tbsp. flour, 1 tsp. salt, 1 tsp. coarsely ground black pepper and 2 cloves garlic, minced or pressed, this recipe delivers authentic, satisfying flavors. Bursting with flavor in every bite.
Rub roast on all sides with flour.
Sprinkle with salt and pepper.
Heat oil in deep, heavy, nonstick Dutch oven.
Add beef. Brown about 10 minutes at medium heat, turning roast often.
Turn heat to lowest setting.
Add herbs, mustard, ketchup, red wine, water and bay leaf.
Cover and cook slowly for 1 1/2 hours, adding water if liquid boils down too dry.
Add mushrooms and cover. Simmer 1/2 hour or until beef is tender.
Remove meat and mushrooms to platter.
Keep warm.
π· Perfect Pairings
Complete your meal with these
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