Shelly's Recipe

BRAISED POT ROAST

Category: Roasts/Tenderloin - Beef

Salt and pepper
Olive oil
2-2 1/2 lbs boneless beef chuck roast
5 small potatoes, unpeeled and quartered
8 carrots, cut in 2 inch pieces
2 onions, chopped
1 tbsp minced garlic (3 cloves)
2 bay leaves
1 cup red wine
2 cups (one 14 1/2 oz can) beef stock
1 branch of fresh rosemary
2 tbsp Worcestershire sauce
2 tbsp flour (for gravy)

Preheat oven to 350. Season meat with salt and freshly ground black pepper. In a large Dutch oven, heat 1 tbsp of olive oil over moderately high heat. Brown the beef on all sides and then transfer to a plate.

Heat another 2 tbsp of oil in the same pot and add the potatoes, carrots, and onions. Cook for 10 minutes over medium heat, stirring occasionally. Add the garlic and cook for 2 more minutes.

Add the wine and cook over high heat to deglaze, scraping up all the brown bits from the bottom of the pan. Add the beef broth, Worcestershire sauce and rosemary. Return the meat to the pan. Cover and bake (braise) at 350 for 2 hours or until meat is very tender.

Place the meat and vegetables on a platter and cover. Discard the bay leaf and rosemary. Whisk 2 tbsp of flour and 1 cup of the sauce together and pour it back into the pan. Simmer for about 5 minutes, until thickened. Check seasonings and serve hot.