Mary Berg puts a twist on your classic pot roast thanks to the red wine and Worcestershire sauce.
| Level: | Easy |
| Total: | 4 hr 30 min |
| Active: | 45 min |
| Yield: | 6 to 8 servings |
Ingredients
- One 3.3- to 3.7-pound (1.5- to 1.7-kilogram) chuck or sirloin tip roast
- 2 tablespoons all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- Kosher salt and freshly ground black pepper
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 4 large carrots, peeled and cut into large chunks
- 4 medium yellow potatoes, quartered
- 2 small yellow onions, peeled and cut into 6 wedges
- 3 cloves garlic, minced
- 4 sprigs thyme
- 1/2 cup (125 milliliters) dry red wine
- 2 tablespoons Worcestershire sauce
- 2 to 3 cups (500 to 750 milliliters) low-sodium beef broth
- 2 tablespoons finely chopped parsley
Instructions
- Heat your oven to 275 degrees F.
- Place a Dutch oven over medium-high heat and dry off the outside of the roast with paper towels. In a small bowl, combine the flour, garlic powder, onion powder and smoked paprika with 2 teaspoons salt and 1 teaspoon pepper. Evenly scatter the seasoned flour over the roast, pressing to adhere. Add the oil to the pot and sear the roast until golden brown all over, 3 to 4 minutes per side. Remove the roast to a rimmed baking sheet or large bowl to catch any juices and set aside.
- Turn the heat down to medium, add in the butter, carrots, potatoes, onions and season with salt and pepper. Cook, stirring occasionally, just until the vegetables begin to pick up a little color, 3 to 5 minutes. Stir in the garlic and thyme, cook for 30 seconds, then deglaze the pan with the wine and Worcestershire sauce, scraping the bottom to remove any stuck-on bits.
- Add the roast back into the pot and pour in enough of the beef broth to come halfway up the roast. Bring to a simmer then cover with a tight-fitting lid and transfer to the oven until the roast is fork tender, 3 to 3 1/2 hours. When tender, remove the sprigs of thyme and set the roast aside for 10 to 15 minutes to rest.
- Serve from the pot scattered with parsley or carefully transfer the roast to a shallow serving dish along with the vegetables and serve with the braising liquid as a gravy.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 538 |
| Total Fat | 28 g |
| Saturated Fat | 11 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 4 g |
| Sugar | 4 g |
| Protein | 39 g |
| Cholesterol | 136 mg |
| Sodium | 1023 mg |
Reviews
This was delicious. I’ve made the same pot roast recipe for years, I was ready for something new. Very easy to put together. I’ll be trying all of Mary’s recipes.
I’m not rating the recipe, bc I haven’t made it, and this is Mary Berg’s recipe from “Mary males it easy ” show. How many different ways does FN need to post a recipe?
It’s so confusing to have the same recipe, under different names, rated differently on the same website…
It’s so confusing to have the same recipe, under different names, rated differently on the same website…