Pot Roast with Wine

By Bostoncook

The New York Times Cookbook

Ingredients

• flour
• salt and pepper
• 3 pounds boneless chuck roast
• 1/4 cup oil
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1/2 cup chopped celery
• 1 clove garlic, minced
• 1/4 teaspoon thyme
• 1/4 teaspoon marjoram
• 1/4 cup chopped parsley
• 2 cups canned tomatoes, undrained
• 1/2 cup dry red wine

Preparation

Step 1

1. Mix flour, s&p. Dredge meat and add to hot oil in Dutch oven. Brown well on all sides; pour off fat.

2. Add onions=garlic; saute until onion begins to brown, then add remaining ingredients.

3. Cover and simmer until tender, about 2 1/2 hours. Remove meat and reduce liquid to desired consistency.


Easy and good. Missed the carrots and celery and potatoes. Was out of celery, so added some celery salt. Also left out the parsley, just because I didn't have it, and used a 28-oz can tomatoes.