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Categories:
chuck roast all-purpose paprika fresh groung black pepper garlic salt red chili powder pot butter water red wine green chili peppers clove garlic bay leaves red chili powder
Viewed: 26 - Published at: 7 years agoIngredients
- 3 - 3 1/2 lbs boneless chuck roast
- FOR THE BAG
- 1/2 cup all-purpose flour
- 1 teaspoon paprika
- 1/2 teaspoon fresh groung black pepper
- 1 teaspoon garlic salt
- 1 teaspoon red chili powder
- FOR THE POT
- 1 tablespoon butter
- 1 cup water
- 1 cup dry red wine
- 4 ounces chopped green chili peppers (Fresh or Canned)
- 1 clove garlic, peeled,cut in half
- 2 bay leaves, cut in half
- 1 teaspoon red chili powder
Method
- Rinse meat and pat dry with paper towel.
- Mix Flour, Paprika, Pepper, Garlic Salt, and Red Chile Powder in a Plasitc or Paper Bag.
- Shake Meat in the bag and coat well.
- Melt Butter in a Dutch Oven or oven-proof dish.
- Remove the meat from the bag.
- (Duh! Sorry Ya' never know!).
- Sear Roast on all sides over high heat.
- Remove from heat.
- Add water, wine, green chile, garlic, bay leaves, and red chile powder.
- Cover and bake in 350-degree oven for 2 1/2 to 3 hours or until tests very tender.
- Remove bay leaves before serving.
