Potaufeu Recette : Red Wine And Rosemary Pot Roast

Red Wine and Rosemary Pot Roast

Are you in the mood for a mouth-watering and hearty pot roast with a rich flavor? The Red Wine and Rosemary Pot Roast is the perfect recipe for you! This French-inspired recipe features tender beef that has been slow-cooked in red wine alongside perfectly paired herbs and vegetables such as rutabaga and onions for a divine burst of flavor in every bite.

Follow our easy recipe for the perfect main course meal that is sure to impress! You’ll need the following ingredients:

Ingredients:

• 3 pounds beef chuck roast
• 2 cups red wine
• 2 cups beef broth
• 2 teaspoons fresh rosemary, chopped
• 1 tablespoon olive oil
• 3 garlic cloves, minced
• 1 onion, sliced
• 2 carrots, chopped
• 2 celery sticks, chopped
• 1 rutabaga, peeled and chopped
• 1 teaspoon salt
• 1 teaspoon black pepper powder

Instructions:

1. Preheat oven to 300°F.
2. Heat a Dutch oven or large pot over medium-high heat, adding the olive oil once hot.
3. Season the beef generously with salt and pepper then brown it on all sides in the dutch oven or large pot. Once the meat is browned, remove from the pot and set aside.
4. Lower the heat to medium then sauté onions, garlic, celery, carrots and rutabaga in the same pot for 5 minutes or until the onions are translucent.
5. Add the meat, red wine, beef broth, and fresh rosemary. Bring this to a boil.
6. Cover pot with a lid and transfer to the oven to cook for 3 hours or until the beef is fork-tender.
7. Remove from oven and transfer the pot roast to a platter.
8. Set the pot aside to cool off just enough for defatting.
9. Serve with sides such as crusty bread, steamed rice or a simple boiled potato.

Enjoy this Red Wine and Rosemary Pot Roast with your family or serve it for a special occasion. This recipe is perfect for a cozy winter evening dinner or when you’re entertaining guests. The aroma of the rich wine sauce and herbs is sure to tantalize your senses, making this dish a treat for your taste buds!