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This pot roast makes enough for twelve servings but if you are just making it for your family, you can just cut the recipe in half. The key ingredient to this flavorful sauce is the wine that really makes it taste great. It only takes about a minute to prepare but four hours to cook so the meat and vegetables can marinate in all that incredible flavor. It is going to be hard to wait to try it but it's worth it!

Let's Get Started!

The Ingredients To Gather:

• 2  Beef Chuck Roasts
• 2 jars Roasted Red Peppers
• 2 jars Artichoke Hearts
• 6 whole Sun-dried Tomatoes
• 2  Onions
• 28 ounces Beef Stock Or Beef Broth
• 2 Tablespoons Parsley Flakes
• 6 cloves Garlic
• 1 cup Wine
• 2 Tablespoons Flour
• Salt And Pepper,
• 12 ounces Egg Noodles
• Parsley

The Step By Step Directions To Follow:

1. Preheat oven to 275 degrees.
2. Throw chuck roasts into pot. Pour on  roasted red peppers,  artichoke hearts,  sun dried tomatoes. Add onions, garlic cloves, beef broth, place  lid on pot, cook,  four hours.
3. Remove  pot after four hours and use a fork to confirm that the meat is falling apart.
4. Remove peppers, artichokes, onions, garlic,  sun-dried tomatoes, place them in a separate container. Remove  meat and place it in another separate container.  Cover the containers holding the veggies and meat,  refrigerate them several hours or overnight. Place lid on  pot, refrigerate, several hours or overnight.
5. Remove the meat and veggie bowls from the fridge, nuke them  heat them up.
6. Cook  noodles according to package directions. Drain and set aside.
7. Remove  pot from the fridge, skim off the  fat from the top of the liquid. Mix flour with 1/2 cup of the cooking liquid and set aside.
8. Add wine to the cooking liquid,  boil over high heat. Boil the liquid for several minutes, until it reduces by at least half. When bubbles appear all over the surface of the liquid, drizzle in a tablespoon or so of the flour paste.

Finished!

This Italian pot roast is so good you may like it better than the classic version. Have you tried this pot roast yet?

Let Us Know What You Thought!

Article Source: The Pioneer Woman