Thursday, January 10, 2013

Wine Marinated Pot Roast

wine marinated pot roast recipeThis week, you'll have just about everything you need to make this wonderful pot roast. There's something about egg noodles that makes a hearty dinner just right.

3 to 3 1/2 pound boneless beef chuck
1 (750mL) bottle red wine (I used Zinfandel)
salt and pepper

2 Tablespoons olive oil
1 (10.5 ounce) can beef consomme
1/4 cup tomato paste
1 Tablespoons herbes de Provence
1 Tablespoon Dijon mustard
3 cloves chopped garlic
2 bay leaves
1 onion, sliced
4 carrots
4 parsnips
2 cups cremini mushrooms
2 stalks celery
1/4 cup flat leaf parsley
To view the rest of this recipe, please visit:

No comments:

Post a Comment