Braised Pot roast with Red Wine and Ratatouille Seasoning Recipe
Braised Pot roast with Red Wine and Ratatouille Seasoning Notes
I created this recipe as a beef mate to Herbs de Provence Chicken.
- 2 1/2 pounds boneless chuck roast, well trimmed
- 2 Tablespoons Olive oil, divided
- 2 1/2 Cups Sliced onion
- 3 Cups Peeled sliced carrots
- 4 Cups Peeled diced Yukon Gold potatoes
- 3 Cups Green beans, cut to 2" lengths
- 1 Cup Red wine
- 1 Cup Water
- 1 1/2 Tablespoons Ratatouille Seasoning
- 1 1/2 teaspoons salt
- 4 Tablespoons Tomato Powder
- 3/4 Cup Water
Serves / Yields
Heat a large Dutch oven or other heavy bottomed covered pot over medium heat. When warmed, put in 1T of the olive oil. Brown meat on both sides and remove from the pot.
Put the remaining olive oil into the pot and add the onions. Sauté for 5-7 minutes or until beginning to become translucent. Add the carrots and sauté for another 10 minutes and then add the Yukon gold potatoes and sauté for a final 10 minutes. Put green beans into the pot. Mix wine, water, ratatouille seasoning, salt, tomato powder and water in a small bowl (can substitute 4 Tablespoons tomato paste for the tomato powder and water). Put meat back into the pot pushing it to the bottom. Pour liquid ingredients on top of the vegetables and meat. Bring pot to a simmer and gently cook for 2 hours or until the meat is tender. Vegetables will be done. The broth should be thickened by the starch released by the potatoes. If the broth is not thick enough, remove meat and all vegetables and keep warm. Reduce broth in the cooking pot to desired thickness by boiling. Combine with meat and vegetables and serve.
The tomatoes help to make the meat tender.