This unusually good pot roast is three times baked to get an onion and garlic outer layer and an especially moist and flavorful roast on the inside. This is a real melt in your mouth meat dish that inspires rave reviews.

2-1/2 to 3 lb Chuck or Rump Roast 1.2 kg to 1.5 kg
1 tsp each Oil and butter 5 mL each
1/4 tsp Pepper 1 mL
2 Large garlic 2
1 cup Coarsely chopped onion 250 mL
1/2 cup Dry Red wine 125 mL
1/2 cup Beef broth 125 mL
1/4 cup Tomato juice 50 mL
1/2 tsp Salt 2 mL
1 cup Water 250 mL
18 Baby carrots 18
18 Small unpeeled round red potatoes (about 1-1/2 lbs.) 18

Preheat oven 350°F [180°C].

Melt butter and oil in Dutch oven until bubbling and hot, Brown roast on all side. Remove roast and sprinkle with pepper; set roast aside. Wipe dripping from pan with paper towel. Process garlic in food processor for 5 seconds. Add chopped onion and process until smooth. Spread onion puree over roast. Bake at 350 F. uncovered in Dutch Oven for 1 hour.

Add wine, broth, tomato juice & salt. Cover and bake 2-1/2 hours.

Add water, unpeeled potatoes, & carrots; cover and bake an additional hour or until roast is tender.

Place meat and vegetables on a platter; serve with gravy.

Source: Thank you Michael & Ms. Weslie's for this outstanding recipe and all your wonderful recipes you have shared over the years, hope you will return online.

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