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This zesty Texas Pot Roast is the perfect meal on a crisp fall night

Posted at 12:13 PM, Oct 08, 2014
and last updated 2014-10-08 12:13:53-04

RICHMOND, Va - Cookbook Author and Recipe Developer Marie Carter shared with us a tender and juicy Texas Pot Roast recipe that came together by accident! She combines red wine, liquid smoke, Dijon mustard, and spices to create a four pound pot roast packed with big Texas flavor. After four hours of cooking, this dish is the perfect dinner for a crisp Fall evening.

Texas pot roast

 This only takes a few minutes to prepare but cooks for 4 hours, filling your home with a delicious smell - perfect for a Sunday afternoon. It pairs well with my wedge salad recipe.

6 servings

4          pounds chuck pot roast (approximate weight – need not be exact)

2          tablespoons chili powder
1          tablespoon coarse salt
1          tablespoon garlic powder
1          tablespoon onion powder
½         tablespoon pepper
1          tablespoon brown sugar
2          tablespoons Dijon mustard
1          cup beef broth
1          cup dry red wine

1          teaspoon liquid smoke

Preheat the oven to 350 degrees.

Pat the pot roast dry with a paper towel. Place the roast in a shallow roasting pan.

In a small bowl, combine the chili powder, salt, garlic powder, onion powder, pepper, and brown sugar. Rub the seasoning mixture on each side of the meat. Using a pastry brush or the back of a spoon, spread the mustard all over. Roast, uncovered, for 1 hour.

Combine the beef broth, wine, and liquid smoke. Pour the mixture over the pot roast. Cover the pan tightly with aluminum foil. Reduce the oven temperature to 300 degrees. Roast until the meat is very tender, about 3 more hours.

Remove the meat from the roasting pan and carve across the grain. Serve with the cooking liquid as a sauce on the side.

This can also be made with brisket.