Italian Pot Roast with Artichokes & Sun Dried Tomatoes

Inspired from a a recipe by the Pioneer Woman website; this recipe is easy to assemble and delicious over pasta or rice.

This recipe is adapted from the now-famous Pioneer Woman website. I like her recipes, but I find she tends to over-complicate things. Her recipe had you separating the liquid from the meat, refrigerating overnight, adding flour to the sauce, etc. My Number One Fan cut through all that, and just made it like an old fashioned pot roast, where you brown the meat, then put it and everything else in a covered dutch oven, and cook it for six hours. When you're braising beef in liquid, it's pretty hard to overcook it.

Italian Pot Roast with Artichokes & Sun Dried Tomatoes

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Yield: 6-8

Author: www.kitchen-tapestry.com

Inspired from a a recipe by the Pioneer Woman website; this recipe is easy to assemble and delicious over pasta or rice.

Ingredients

• 1 3-4 lb beef chuck roast
• 4-5 tbsp all purpose flour
• 4-5 tbsp olive oil
• 1 14 oz can artichoke hearts in liquid (not oil)
• 3 oz sun dried tomatoes, cut in Julienne strips
• 3 cups beef stock (like, Swanson's or Kitchen Basics)
• 1 medium yellow onion, diced
• 1/2 cup dry red wine
• 2 tsp garlic
• 1 tbsp dried parsley
• 1 tbsp Italian Seasonings
• 2 tsp Jane's Crazy Mixed-Up Salt
• 2 tsp Worcestershire black pepper (like, McCormick)

Instructions

1. Preheat oven to 325°F. Pat the roast dry with paper towels.
2. In a large Dutch oven, heat the oil until shimmering. Liberally salt and pepper the roast, then coat all sides with the flour.
3. Lower the roast into the fat and brown the beef on both sides, searing the meat, about 4 minutes on each side.
4. Remove the meat from the pot onto a platter, and then sauté the onion in the hot oil until they pick up some color, about 10 minutes.
5. Put the beef in the pot, add all other ingredients. Put a lid on it and cook in the oven for 5-6 hours

Notes

• If cooking at altitudes above 5,000 feet, raise the oven temperature to 335°F and add 1 hour to the cooking time.
• The braising liquid makes a delicious gravy. Spoon off any fat on the surface and use as-is.

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