Pot Roast

Ingredients

• •1 T. olive oil
• •3 pounds chuck roast (or rump roast)
• •1 large onion (chopped)
• •4 carrots (cut into 2-inch pieces)
• •2 ribs celery (cut into 1½-inch pieces)
• •1 lb. baby potatoes (or chopped red potatoes)
• •2 cups beef broth (or as needed)
• •1 cup red wine
• •4 cloves garlic (coarsely chopped)
• •½ tsp. dried rosemary
• •½ tsp. dried thyme leaves
• •1 bay leaf
• •flour
• •optional butter

Instructions

1. Preheat oven to 300°F.
2. Season roast with salt and pepper.
3. In a large dutch oven, heat 1 T. olive oil over medium-high heat. Sear the roast on each side until browned, about 4 minutes per side adding more oil if needed.
4. Arrange onions around the roast. Combine broth, wine, garlic, rosemary, and thyme. Pour over the roast. Add bay leaf.
5. Bring just to a simmer on the stovetop over medium-high heat. Once the broth is simmering, cover and place in the oven and cook 2 hours.
6. Add potatoes, carrots, and celery, and cook an additional 2 hours (for a 4 lb. roast) or until the roast and potatoes are fork-tender.
7. Discard bay leaf. Gently pull beef into large pieces with a fork or slice into thick pieces. Serve with juices or make gravy (below) if desired.
8. To Make Gravy:
9. Combine 2 tablespoons cornstarch or flour with 2 tablespoons cold water until smooth.
10. Remove beef and vegetables from the pot. Use a gravy separator or a spoon to separate the fat from the drippings.
11. Bring the remaining broth/drippings to a boil and whisk in the slurry mixture a little bit at a time until thickened. Add extra broth if needed.
12. Season with salt & pepper to taste.
13. To make gravy with a roux, add 4 tablespoons flour and 4 tablespoons butter to a saucepan and cook for 2 minutes. Gradually add 3 to 4 cups of the skimmed drippings, whisking after each addition until smooth. Let boil 1 minute and season with additional salt and pepper.