Pot Roast with Wine

Preparation info
  • 8 to 10

    servings
    • Difficulty

      Medium

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 1 boneless beef roast (5 pounds)
  • Salt and freshly ground black pepper
  • 2

Method

  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.