Beef And Red Wine Pot Roast

An easy to prepare pot roast, slow-cooked to perfection. support in the same way as crusty bread to a hungry family for a extraordinary winter warmer.

The ingredient of Beef And Red Wine Pot Roast

• 2 tablespoons additional supplementary virgin olive oil
• 1kg piece beef blade roast
• 1 brown onion with reference to chopped
• 2 medium carrots peeled thickly sliced
• 2 celery stalks trimmed thickly sliced
• 200g swiss brown mushrooms quartered
• 2 sprigs lively thyme
• 1 2 cup red wine
• 1 1 2 cups massel beef buildup
• 2 tablespoons tomato bonding agent
• 2 tablespoons worcestershire sauce
• 800g chat potatoes halved
• wholegrain mustard to relief

The Instruction of beef and red wine pot roast

• heat 1 2 the oil in a large heavy based flameproof casserole dish beyond high heat season beef when salt and pepper cook beef turning for 5 minutes or until browned all over transfer to a plate
• heat steadfast oil in dish more than medium heat ensue onion carrot celery and mushroom cook stirring for 5 minutes or until vegetables set in motion to soften mount up thyme wine stock epoxy resin and worcestershire sauce bring to the boil return beef to pan condense abbreviate heat to low cover simmer for 1 hour turning beef halfway through cooking
• go to potato simmer covered for 1 hour turning beef halfway through cooking or until beef and potato are tender transfer beef and potato to a plate cover when foil to keep warm
• buildup heat to medium high bring sauce union to the boil boil uncovered for 8 to 10 minutes or until sauce has thickened slightly season later salt and pepper thinly slice beef abet next vegetables sauce mustard

Nutritions of Beef And Red Wine Pot Roast

calories: 503 573 calories
calories: 22 7 grams fat
calories: 6 9 grams saturated fat
calories: 26 2 grams carbohydrates
calories: n a
calories: n a
calories: 41 9 grams protein
calories: 78 milligrams cholesterol
calories: 884 milligrams sodium
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