Ingredients2 h 15 m servings 811
- Adjust oven rack to middle position and preheat oven to 450 degrees. Set an empty soup kettle over medium heat. Pour oil into a large bowl; add roasts, and turn to coat. Generously sprinkle both sides with salt and pepper.
- Turn heat to medium-high. Place the first roast in the kettle, and cook until brown, 4 to 5 minutes. Turn, and cook until the other side is well brown, 4 to 5 minutes longer. Remove roast from pan to a baking sheet. Repeat with remaining roast.
- Add onions to kettle, and cook until soft and golden brown around the edges, 4 to 5 minutes. Pour in wine, and bring to a simmer. Remove from heat.
- Return pot roast to pan, and cover with a sheet of heavy-duty foil, pressing on foil so that it is concave and touches the roast. Using a potholder, seal completely around the edges. Place lid snugly on pan; return to a medium-high burner until pan juices start to bubble. Set pan in oven; cook until roasts are tender, about 1 1/2 hours.
- Carefully remove lid and foil, then remove roasts to a plate. Heat onions and pan drippings over medium-high heat. Mix flour with 1/2 cup of water, and add to drippings; simmer until thickened slightly, 2 to 3 minutes. Slice roast, and serve immediately with gravy passed separately.
Per Serving: 811 calories; 60.5 6.1 49 204 339 Full nutrition
ReviewsRead all reviews 5
I was skeptical about this recipe, but the roast turned out great. I don't keep wine around the house, so I substituted Lawry's New York Marinade (awesome stuff) and some au jus for the red wine...
Used olive oil and my own seasonings. It was good but I think there are better recipes out there.
Followed the directions exactly and it burnt to a crisp... was completely unedible. Smelled good while cooking though, I will probably try it again and double or triple the broth.
Great recipe, i used olive oil & served over bowtie pasta. My husband loved it.