Wednesday, October 19, 2011

Pot Roast

1.5 lb. chuck roast
1/4 cup flour
1/2 tsp salt
1/2 tsp black pepper
1 tsp herbes de provence (or just thyme)
1 tbsp olive oil + 1 tbsp butter

1 (14.5 oz) can chicken broth
1 (14.5 oz) can diced tomatoes with onions and green peppers

1 onion, chopped
2 red potatoes, halved
a handful of baby carrots
3 celery stalks, chopped
1 clove garlic, peeled and smashed
a splash of red wine vinegar

Combine flour, salt, pepper, and  herbes de provence (or just thyme) in a shallow plate. Coat beef with flour mixture, pressing firmly, and shaking off excess.

Heat the olive oil and butter in a dutch oven on medium-high heat. Sear the beef on both sides, flipping after 4 minutes. (Add a drop more of oil if needed when you flip) Both sides should be well browned.

Open the can of chicken broth.  Add to it 1-2 tbsp of the remaining flour/herb used to coat the meat. Mix well. Pour into pot.  Next, add the can of diced tomatoes on top of the beef. Cover and let boil for 5 minutes while you preheat the oven to 350 degrees.

Place the covered pot in hot oven. After 30 minutes, take it out and add the onion, potato, carrot, celery, and garlic. Season the veggies with salt and black pepper. Add a splash of red wine vinegar. Cover and return to oven for another 1 1/2 - 2 hours or until the beef is fork tender.  Serve the beef, vegetables, and sauce over white rice or plain couscous.

Source: daliasdelights original
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