Pot Roast with Wine

Preparation info

  • 8 to 10

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 boneless beef roast (5 pounds)
  • Salt and freshly ground black pepper
  • 2 tablespoons vegetable oil
  • 1 garlic clove, finely minced
  • 1 cup coarsely chopped onions
  • 1 celery rib, leaves and all, finely chopped
  • ½ teaspoon dried marjoram
  • ¼ teaspoon dried thyme
  • 1 bay leaf
  • 4 allspice berries
  • ¾ cup dry red wine


    1. Preheat oven to slow (250°F.)

    2. Sprinkle the roast with salt and pepper. Heat the oil in a Dutch oven or other heavy roaster and brown the meat lightly on all sides. Add the garlic, onions, celery, seasonings and wine; cover.

    3. Bake for six to eight hours, or until the meat is thoroughly tender. Remove the bay leaf and allspice. Put the gravy through a sieve, or purée it in a blender. Serve with the sliced meat.