Tuscan Pot Roast From "Rachael Ray 50" Cookbook Recipe | Yummly

Tuscan Pot Roast From "Rachael Ray 50" Cookbook

RACHAEL RAY SHOW
22Ingredients
90Minutes
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Ingredients

US|METRIC
  • 4 pounds chuck roast (meaty, well trimmed, about 3 to 3 ½ inches thick)
  • 3 tablespoons olive oil
  • coarsely ground black pepper
  • salt
  • 1/4 cup unsalted butter (½ stick, cut into pieces)
  • 2 yellow onions (or red, root intact, cut into wedges)
  • 3 rib celery (with leafy tops, thick cut on the bias)
  • 2 parsnips (thick cut on the bias, 1 pound each)
  • 4 medium carrots (thick cut on the bias, 1 pound each)
  • 2 bulbs garlic (ends cut off to expose cloves)
  • 4 rosemary (generous sprigs of)
  • 2 fresh bay leaves (large)
  • 1 fresh thyme (small bundle of, fresh flat leaf parsley, and carrot tops, tied with kitchen string)
  • 12 juniper berries (I use 12)
  • 1/2 cup sun dried tomato paste (or tomato paste,, about 1 tube)
  • 1/2 bottle red wine (Italian, such as Rosso di Montalcino)
  • 3 cups beef stock (try my Stock-In-A-Box)
  • rosemary
  • crushed garlic
  • salt
  • bread
  • potato wedges
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