Recipe Name Fork Tender Pot Roast Submitted by xfactormr Recipe Description Beef chuck roast, browned and then braised in broth, red wine, and spices and roasted until tender Quantity 1 Quantity Unit 3- pound roast Prep Time (minutes) 20 Cook Time (minutes) 120 Ready In (minutes) 140

Ingredients Amount Measure Ingredient 3 pounds Beef, round, bottom round, separable lean and fat, trimmed to 1/8" fat, all grades, raw 3-4 pounds 1 cup, chopped Carrots, raw 1 stalk, large (11"-12" long) celery 5 sprigs parsley, chopped 1/2 cup flour, bread, enriched 1/2 teaspoon garlic powder 1 teaspoon black pepper, ground fresh to taste 1 tablespoon spicy brown Mustard 1/2 teaspoon basil, dried 1/2 teaspoon parsley, chopped (dried) 1/2 teaspoon oregano 1/2 teaspoon Paprika 1/4 teaspoon kosher salt 2 tablespoons olive oil 2 tablespoons butter 1 clove garlic minced 4 fliud ounces burgundy 1 3/4 cups broth, Beef Steps Sequence Step 1 In small bowl, combine flour, garlic powder, pepper, mustard, basil, oregano, paprika, parsley, and salt. 3 In the same dutch oven, add carrots, celery, 3 sprigs of parsley, garlic, and 2 tablespoons of butter. cook 10 minutes or until just brown, stirring occasionally. Add reserved flour mixture and mix well. 4 Deglaze pan with red wine, scraping up browned bits on bottom. Add broth. Cook until slightly thick and bubbly. Strain out vegetables, and set aside for use as gravy. If desired, thin with additional beef broth.