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Garlic-Sage Marinated Beef Pot Roast
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Entrees - Maindishes
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None
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Ingredients |
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2-2.5 lb boneless beef chuck pot roast
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0.75 c dry red wine or tomato juice
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2 tbsp tomato paste
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1 tbsp fresh sage/0.5 tbsp dry sage
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2 tsp beef bouillon granules
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0.25 tsp pepper
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10 cloves garlic, halved
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1 tbsp cooking oil
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1.25 lb whole new tomatoes/4 medium potatoes
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4 medium carrots, cut into chunks
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2 small onions in wedges
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2 stalks celery
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0.25 c flour
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Instructions |
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Trim fat off roast, marinate in bag with wine/juice, tomato paste, sage, bouillon cubes, garlic, and pepper for 6-24 hours.
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Brown in oil on both sides, then pour marinade over roast, boil, reduce, and simmer for 1 hour.
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Add potatoes, carrots, onion, and celery, simmer for 45-60min.
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For gravy- skim fat, whisk flour in 0.5 c cold water. Add to juices.
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Originally Submitted
3/7/2009
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