Dinner Time Family Time - Supreme Pot Roast

Supreme Pot Roast: Submitted by Peggy Reeves

  • 3-4 lb. Beef Chuck Roast

  • Salt and Pepper to Taste

  • 1 Tablespoon Flour

  • 3 Tablespoons Vegetable Oil

  • 5 Cloves Garlic, Smashed

  • 1 Large Onion, Sliced

  • 2 Tablespoons Tomato Paste

  • 1/2 Cup Red Wine

  • 2 Cup Beef Broth

  • 2 Bay Leaves

  • 1 Large Carrot, Sliced

  • Small Red Potatoes

Season the meat with salt and pepper. Sprinkle meat with flour and pat down. Heat oil in a large Dutch oven type pot with a lid over medium high heat. Sear the meat on both sides until a deep mahogany brown, about 10 minutes. Remove the meat and place on plate. Add onion and cook until soft, about 5 minutes. Add garlic and tomatoes paste, stirring to get all the bits of brown off the bottom of the pot. This should turn a rich red color. Add wine to completely deglaze the pot. Stir in the beef broth and bay leaves. Bring to a boil. Nestle the meat into the liquid, cover and place in a 350 degree oven for 2 1/2 hours. Carrots can be added after 1 hour of cooking. Potatoes can be added 30 minutes after that to prevent overcooking. Remove the cover and allow to cook for 30 more minutes. Remove the bay leaves before serving.