Send Your Recipes!

November 29th, 2004

Cold weather is knocking on the door in most of the country - time to change gears! How about some good comfort food. What are you hungry for? Send your favorite winter recipes to us! publisher@flyanglersonline.com

Pot Roast Provencal
By Diane Maluso

Serves 6 Prep time: 30 min / Cook time: 2 hours 30 min. Works best on the stove/oven but I've used a crockpot too.

    2-3 lb beef chuck roast
    Wegmans Pan Searing Flour
    2 Tbsp vegetable oil
    1 pkg (40 oz) Food You Feel Good About Stew Vegetables, potatoes halved ---you might want to add extra onion, carrot, potato since this makes a lot of sauce.
    5 cloves whole garlic
    1 can (6 oz) tomato paste
    1 Tbsp Wegmans Herbes de Provence (can substitute any combo of basil, thyme, rosemary, savory, lavender)
    little bit of black pepper
    2 cups red wine (for best results, substitutions not recommended)
    2 cans (14.5 oz each) beef broth
Preheat oven to 350 degrees.

    1. Dust chuck roast with pan searing flour.

    2. Heat oil on MEDIUM in large braising pan. Brown chuck roast lightly on all sides, 8-10 min. Remove meat; set aside. Discard all but 1 Tbsp oil.

    3. Add stew vegetables, minus potatoes (leave them in if this is a pain), to pan; cook 4-5 min. If too dry and sticking to the pan, add a bit of the beef broth. Add garlic; cook 8-10 more min, stirring occasionally. Add tomato paste and herbes de Provence. Again, if too dry, add a bit of the beef broth. Stir; cook 3 min. Add wine; reduce to syrupy consistency, 3-5 min.

    4. Add broth, potatoes and return meat to pan. Bring to simmer; cover and place on middle rack in oven. Braise 2 hours.

    5. Carefully remove lid. Continue to cook 30 min longer (may not need more than 10 minutes) or until chuck roast is fork-tender.

    6. Remove pan from oven. Transfer meat to serving platter. Salt and pepper to taste. Pour sauce over chuck roast; serve.

    Nutrition Info: Each Serving (5 oz meat, 1-3/4 cups sauce) contains 540 calories, 31g carbohydrate (6g fiber), 34g protein, 32g fat (14g saturated fat), 105mg cholesterol and 850mg sodium. ~ Diane


    Do you have a favorite cold weather recipe? Or neat cooking method? Share them with us here! Send to publisher@flyanglersonline.com.
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