2 tablespoons snipped Italian (flat-leaf) parsleyBaguette-style French bread, cut into 1-1/2-inch slices (optional)
Trim fat from meat.
Place meat in a resealable plastic bag set in a shallow dish.
Pour wine over meat; seal bag.
Marinate in the refrigerator for at least 8 hours and up to 24 hours, turning bag occasionally.
Drain meat, reserving wine. Pat meat dry with paper towels.
Sprinkle meat with salt and black pepper.
In a 4- to 6-quart Dutch oven, over medium heat brown meat on all sides in hot oil.In a medium saucepan, bring reserved wine to boiling; reduce heat.
Simmer, uncovered, for 15 to 20 minutes or until wine is reduced by half, about 1-1/2 cups.
Stir in beef broth, tomato paste, mustard, herbes de Provence, garlic and bay leaves.
Return to boiling; reduce heat. Simmer, uncovered for 5 minutes more.
Pour wine mixture over meat in Dutch oven; add onion.
Bake, covered, in a 325 degree F oven for 2-1/2 hours.
Add carrots, parsnips, mushrooms and celery.
Bake, covered, about 1 hour more or until meat is very tender.
Transfer meat and vegetables to a large serving platter, reserving juices in Dutch oven.
Cover meat and vegetables with foil to keep warm.
For wine sauce, skim off any fat from juices. Bring to boiling; reduce heat.
Simmer, uncovered, for 10 to 15 minutes or until juices are slightly thickened.
Season to taste.Slice meat or use a fork to break meat apart into pieces.
Serve wine sauce with meat, vegetables and noodles.
Sprinkle meat and vegetables with parsley. If you like, serve with French bread.
Makes 8 servings.
#PotRoast #Autumn #ComfortFood #Wine
Courtesy of Midwest Living.com
Author:Joe Gilmour BRE#01454078 Phone: 925-548-1909 Dated: September 12th 2018 Views: 58 About Joe: Joe Gilmour, founder and president of The Gilmour Real Estate Group, based in Chico and Lake Almanor...
Wine Marinated Pot RoastIngredients 1 - 3 1/2 - pound boneless be
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