- 3 Tbsp olive oil
- 1 – 5 lb pot roast (any cut, as long as it is a pot roast)
- 1 large onion, peeled and sliced
- 3 oz small mushrooms, halved
- 1 garlic clove. sliced
- 2 Tbsp flour
- 1/2 c. red wine (anything red wine you would drink)
- 2 to 3 – 15 oz. cans low sodium beef broth
- 1 – 5.5 oz. can tomato juice
- 1 – bay leaf
- 1 Tbsp dried parsley
- salt and pepper
- 1 Tbsp dried celery leaves
- 2 Tbsp dried vegetables
- 4 Large Potatoes, peeled and quartered
- 5 large carrots, peeled and cut into large chunks
- 1 large stalk celery, cut in to chunks
- Heat a large heavy dutch oven on the top of the stove on high heat. Add some olive oil, just to coat bottom. Pat roast dry with some paper towel, and season with salt and pepper. Brown in dutch oven until browned on all sides. Remove from pan and put aside on a large plate.
- Add some additional olive oil in dutch oven. Add sliced onions and halved mushrooms, and cook on fairly high heat until slightly browned. Add 1 thinly sliced garlic clove. Cook about 1 minute more (don’t burn the garlic).
- Add flour to vegetable mixture and stir to coat. Cook about a minute. Add red wine, cook on high for approx. 3-4 minutes to reduce wine slightly. Then add beef broth to the vegetable/wine mixture, tomato juice and seasonings.
- Add the pot roast to the broth, and add potatoes, carrots and celery.
- Cook for approx 2 to 2-1/2 hours on very low, until meat is tender when pierced with a fork, and vegetables are tender.
- Category: Main Dish