2 1/4 - 2 1/2 hours
6 - 8 servings
2 to 2 1/2 pounds beef chuck shoulder roast
* salt and ground black pepper
1/4 cup flour
1 large onion
6 large cloves garlic
2 tablespoons olive oil
2 teaspoons dried basil leaves
1 14.5 ounce can beef broth
1 14.5 ounce can diced tomatoes
1/2 cup dry red wine
2 pounds red potatoes
3 medium carrots
Season roast generously with salt and pepper; dredge in flour. Chop onion and garlic.
Heat oil in a 6-quart pot or Dutch oven over medium-high heat. Sear roast 2 to 3 minutes per side. Remove from pot and set aside.
Sautèacute; onion, garlic and basil 3 minutes. Pour in broth, tomatoes with juice and wine. Stir to loosen any brown bits from bottom of pot. Add 1 teaspoon salt and 1/2 teaspoon pepper.
Return roast to pot; spoon sauce over roast. Cover pot with a tight-fitting lid. Reduce heat to low; cover and simmer 45 minutes. Turn roast, cover and simmer 45 minutes longer.
Cut potatoes into 1-inch cubes. Slice carrots into 1/2-inch x 2-inch long strips.
Turn roast again, then arrange vegetables around roast. Cover and cook 30 to 60 minutes longer or until roast and vegetables are tender. Remove pot roast to a cutting surface. Cover with foil to keep warm. Carve into thin slices right before serving.
Remove vegetables with a slotted spoon. Season gravy (juices in pot) with salt and pepper to taste. Serve roast with vegetables and gravy.
No Nutritional Information Available