Chuck Roast in Red Wine
| Yield: | 6 Servings |
| Categories: | Meat |
| 1 | 4-lb boneless chuck roast | |
| 1 | tb | Peanut or corn oil |
| 1 | lg | Onion; chopped roughly |
| 4 | Carrots cut in 2-inch pieces | |
| 4 | Ribs celery; chopped | |
| 1 | Clove (large) garlic; chopped | |
| 2 | c | Dry red wine |
| 1 | c | Beef broth |
| 1 | Bay leaf | |
| 4 | Sprigs parsley | |
| 2 | Cloves | |
| 2 | White turnips; quartered | |
| 1 | tb | Butter |
| 1/4 | lb | Fresh mushrooms |
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