Recipes

Katie Lee’s Pot Roast

by Rachael Ray Show Staff 9:00 AM, September 11, 2014

Aired September 11, 2014

Serves 4 with leftovers
Ingredients

1 4-pound chuck roast,
1/4 cup flour
2 tablespoons canola oil
2 onions, peeled and quartered
4 large carrots, split lengthwise and cut into 1 1/2-inch pieces
2 leeks, cleaned and sliced into half-moons
2 cups sliced white button mushrooms
2 whole peeled garlic cloves
1 cup red wine
1 quart reduced-sodium beef broth
2 tablespoons tomato paste

Preparation

Preheat oven to 300°F. Season all sides of roast with salt and pepper. Dredge in flour.


In a large Dutch oven, heat canola oil over medium heat. Brown roast, 4 to 5 minutes per side. Remove roast and set aside.


Reduce heat under Dutch oven to medium and add onions, carrots, leeks, mushrooms, and garlic. Cook, stirring occasionally, about 5 minutes. Add wine scrape up any browned bits with a wooden spoon. Stir in broth and tomato paste; add salt and pepper to taste.


Place roast back into the Dutch oven and nestle it in the broth and vegetables. Bring the liquid to a low boil. Cover and put in the oven for 3 to 3 1/2 hours, until beef is fork-tender.


Remove roast to a cutting board and slice. Spoon the pan juices and vegetables over the beef when serving.
 

Use the leftover meat to make Katie Lee's Asian Beef Lettuce Cups!