Red Wine-And-Garlic Pot Roast
| Yield: | 4 Servings |
| Categories: | Meats |
| 2 | tb | Cooking oil |
| 1 | Beef round or rump roast (about 4 lb) | |
| 2 | md | Carrots; roughly diced |
| 1 | Celery stalk; roughly sliced | |
| 24 | Garlic cloves; peeled | |
| 2 | c | Dry red wine |
| Salt; to taste | ||
| 1 | ts | Whole black peppercorns |
| 2 | Bay leaves | |
| 1 1/2 | ts | Chopped fresh thyme leaves =OR=- |
| 1/2 | ts | -Dried thyme leaves |
| 1 | c | Low-sodium chicken broth |
| 2 | tb | Butter |
Advertisement