Ingredients
OLIVE OIL 1 tbsp
CHICK ROAST 3 to 4 pounds
KOSHER SALT AND FRESHLY GROUND BLACK PEPPER TO TASTE
LARGE YELLOW ONION, CHOPPED 1
CARROTS, CUT INTO 2″ PIECES 4 to 5
CELERY, CUT INTO 1 1/2″ PIECES 2 stalks
BABY POTATOES 1 pound
BEEF BROTH 2 cups
RED WINE 1 cup
GARLIC, MINCED 4 cloves
FRESH ROSEMARY, CHOPPED 1/2 tsp
FRESH THYME, CHOPPED 1/2 tsp
BAY 2 leaves
How to make Pot Roast
Preheat your oven to 300F. Generously season the beef with salt and pepper.
Heat the oil in your Dutch oven over medium-high. Brown the meat on each side for about 4 minutes. Put the onions around the beef.
In a bowl, pour the broth and wine into the Dutch oven.
Add garlic.
Stir in rosemary, and thyme.
Pour the wine mixture into the Dutch pot.
Add the bay leaves.
Bring the liquids to a boil then reduce to turn off the heat, place the lid on the pot, and put it in the oven. Cook the pot roast in the oven for 2 hours.
After 2 hours, take the pot out and add the potatoes, carrots, and celery.
Cook for another 2 hours until the beef and potatoes are tender. Remove and discard the bay leaf. Transfer the roast and vegetables to a plate to rest. To make gravy, whisk 2 tablespoons of cornstarch with 2 tablespoons of water. Bring the cooking juices in the Dutch oven to a boil, and gradually whisk in the cornstarch slurry until the mixture has thickened.
Slice and plate the pot roast. Serve with vegetables and gravy. Enjoy!
