Ingredients:
1/2 cup unbleached all-purpose flour
1/2 teaspoon freshly ground black pepper
1 (3 lb) round-bone pot roast, all visible fat removed
1 teaspoon canola oil
1 cup Burgundy wine ( or another dry red wine)
1 cup sherry wine
3 cups fat-free beef stock
1/2 teaspoon dried thyme, crushed
1/4 teaspoon dried marjoram, crushed
2 bay leaves
8 small new potatoes, unpeeled and scrubbed
4 medium-size carrots, peeled and halved
16 boiling onions or 3 medium-size onions, quartered
2 cups frozen peas, thawed
Directions:
Combine the flour and pepper in a medium-size plastic bag.
Add the roast and shake until well coated, patting off any excess flour.
Heat the oil in a large, heavy skillet or Dutch oven over medium heat.
Add the floured roast and brown, turning frequently until well browned on both sides, about 20 minutes.
Add the wine and simmer until almost dry.
Add the sherry and again simmer until almost dry.
Add the stock, thyme, marjoram, basil, and bay leaves and simmer, covered, over low heat, for 1 1/2 hours.
Add the potatoes, carrots, and onions and simmer until tender, about 30 minutes.
Add the peas during the last 5 minutes of cooking.
Servings: 8
Time preparation: 30 min.
Time total: 170 min.