Tia Marias Corner - Braised Pot Roast Recipe

BRAISED POT ROAST

1 3# CHUCK ROAST

1 CHOIPPED ONION

1 CHOPPED MEDIUM GREEN PEPPER

3 MINCED CLOVES OF GARLIC

2 CHOPPED CARROTS

2 CHOPPED CELERY STALKS

2 BAY LEAVES

1 TBSP FRESH THYME

1 TBSP FRESH ROSEMARY

1 CUP WHITE WINE

Chicken or beef broth

¾ CUP RED WINE

½ CUP SHERRY WINE

1 TBSP TOMATO SAUCE

SALT AND PEPPER

Rub the roast with olive oil all over and sprinkle with salt and pepper. Cover and marinate in the refrigerator for 3 hours or overnight.

In a heavy Dutch oven, heat ¼ cup olive oil. Add the roast and brown on all sides. Do not turn it until the side being browned is brown.

Add the onion, green pepper, garlic, carrots, celery, bay leaves, thyme and rosemary and cook until the onions are translucent. Add the white wine and cook for a couple of minutes. Add broth and red wine to cover the roast. Bring to a boil. Lower heat to medium and cook for about 1 ½ hours. Check to see if roast is tender. If not, keep cooking for another ½ hour or more.

When the roast is tender, remove from pot and strain the sauce through a food mill or liquefy in a blender. Put the sauce back in the pot and add the meat. Taste for salt and pepper. Add ½ cup of sherry wine and 2 Tbsp's of tomato paste. Stir the sauce and simmer for 15 more minutes or until the meat has the desired tenderness and the sauce has thickened to taste.