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