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Old Feed Mill Pot Roast

Recipe from 2013 Wisconsin Local Foods Journal by Terese Allen and Joan Peterson

1/2 cup all-purpose flour
1/2 tsp. each garlic powder, ground white pepper, and dry mustard
1/2 tsp. each crushed dried marjoram or basil, thyme, and oregano
1/2 tsp. each paprika and dried parsley
1/4 tsp. ground black pepper
One beef chuck pot roast, 2-1/2 to 3 lbs., boneless, trimmed of fat
4 Tbsp. butter, divided
1 cup coarsely chopped carrots
1 cup celery sliced into 1-inch pieces
1 cup coarsely chopped onions
1 clove garlic, minced
1/2 cup dry red wine or cranberry juice
1 can (14 oz.) lower-sodium beef broth
1 bay leaf
Beef broth (optional)

Heat oven to 350 degrees. Combine flour, garlic, white pepper, mustard, herbs, paprika, parsley, and black pepper in a small bowl. Coat meat with flour mixture, reserving any that doesn’t cling to it. Heat 2 Tbsp. of the butter in a 4- to 6-quart Dutch oven over medium-high heat. Add meat and brown it on all sides. Remove meat and set aside. Turn heat down to medium-low and add the remaining 2 Tbsp. butter. When butter is hot, stir in carrots, celery, onions, and garlic. Cover and cook the vegetables, stirring occasionally until they just begin to brown, about 10 minutes. Stir in reserved flour mixture and mix well. Add wine or juice, stirring and scraping up browned bits from the bottom of the pan. Add the can of broth and bay leaf. Cook, stirring often, until sauce is slightly thickened. Return meat to pot, cover, and bake until meat is very tender, 2-1/2 to 3 hours. Transfer meat to a platter. Discard bay leaf. Thin sauce with additional broth, if desired. Slice meat and serve it with the sauce. Serves 6 to 8.

 


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