Port Wine Braised Pot Roast – Anthony Salemme

by Anthony Salemme, MealPVD, contributing chef

Note: We’ve added a PDF file of this recipe for those who may want to download it, and/or print it – if you use this feature, let us know how it works for you.

Serves 6

A savory satisfying comfort food meal. Cut Perfect for Sunday lunch or Valentine’s Day dinner

1 2 ½ – 3 pound Beef chuck roast (aka Pot roast)

8 carrots, peeled (2 chopped and 6 sliced and reserved for later on)

2 medium onions, peeled and sliced

2 celery stalks, chopped

1 8-ounce baby Bella mushrooms, quartered

2 Tablespoons olive oil

2 Tablespoons butter

4 Tablespoons flour mixed with salt and pepper

3 cups Port Wine

2 cups beef broth

2 Tablespoons tomato paste

Preheat oven 300F

Slice the chuck roast in half lengthways then cut each half into thirds. You will have 6 pieces.

Dredge the meat in the flour salt and pepper.

In a braising pan heat olive oil then add the beef and brown on each side about 3-5 minutes.

Remove meat from pan and add 2 chopped carrots, celery, and onions. Cook until tender about 7-10 minutes.

Stir in the tomato paste and sauté for 2 minutes.  Add the beef back to the pan.

Deglaze with Port Wine, bring to a simmer and add the beef stock. Cover pan tightly with the lid or foil. Braise for 2 hours.

Meanwhile sauté the mushrooms with butter until tender.

After 2 hours, remove the meat pieces from the pan and puree the sauce.

Add the sauce, meat, mushrooms, and remaining carrots back to pan and braise 1 hour longer until sauce is thick, and carrots are tender.

Serve with mashed potatoes.

Note: you can download or print the recipe – see the printer and download symbol, upper right, below….

_____

Anthony loves to cook and share recipes. You can follow him on Instagram at – @mealpvd and online at www.anthonysalemme.com