A mustard-seasoned, red
wine-braised pot roast with red potatoes.
Tuscan
Pot Roast
- 4 pounds top or
bottom round roast, tied
1 tablespoon grainy mustard
2 tablespoons all-purpose flour
2 tablespoons butter
1 tablespoon extra virgin olive oil
3/4 cup dry red wine
1/2 cup water
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 pound small red potatoes, scrubbed and halved
- Spread the meat with the
mustard, then sprinkle all over with the flour; set aside.
- In a large flameproof
casserole, heat the butter and olive oil over medium heat. Add
the roast to the pot. Cook, turning occasionally, until the meat
is nicely browned, 10 to 15 minutes.
- Pour in the wine and bring
to a boil. Boil until the wine is reduced by half.
- Add water, salt and pepper.
Cover and reduce the heat to low. Cook, turning the roast occasionally,
for 2 1/2 hours. Check
the pot and add water as needed to keep the meat moist.
- Add the potatoes and more
water if necessary. Cover and continue cooking until the meat
is fork-tender and the potatoes are done, 30 to 40 minutes. Let
the roast stand for 10 minutes before slicing.
Makes 8 servings.
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