Author: Leslie Green - The Hungry Housewife
Prep time: 15 mins
Cook time: 5 mins
Total time: 20 mins
Pot Roast all grown up.
- 4 lbs. boneless chuck roast
- Coarse kosher salt
- Freshly cracked pepper
- 1 tablespoon canola oil
- 1 large red onion, sliced
- 4 cloves garlic, minced
- 1 1/2 cup cabernet sauvignon (or your favorite red wine), divided
- 1 (26 oz.) box beef stock
- 2 tablespoons concentrated tomato paste
- 2 tablespoons Dijon mustard
- 2 bay leaves
- 3 stalks fresh rosemary
- 8 large carrots, cut into 1/2 pieces
- 1 (28 oz.) bag baby potatoes, sliced in half
- 4 stalks celery, cut into 1/2 pieces
- 1 1/2 tablespoon butter
- 1 1/2 tablespoon flour
- 1 1/2 cups beef stock (reserved from the roast)
- Preheat oven to 325 degrees F.
- Allow chuck roast to sit out at room temperature for 30 minutes.
- Season liberally with coarse kosher salt and pepper.
- Over medium-high heat, add the canola oil to a large pot with lid.
- Add the roast to the pot and brown meat, about 4 minutes per side.
- Remove the roast, place on a plate and set aside.
- Pour about 1/2 cup of wine into the pot and scrape the bottom of the pan to loosen all the brown bits.
- Reduce heat to medium.
- Add onions and garlic and cook for 5 minutes.
- Add the stock and the remaining wine.
- Stir in tomato paste, Dijon mustard and bay leaves.
- Place the roast back into the pot, add rosemary stalks, cover and place in the oven.
- Cook for 4 hours.
- After 4 hours, remove from oven and add the carrots, potatoes and celery.
- Place the lid back on and cook for 1 more hour in the oven.
- Remove the roast and place on a large platter.
- With a slotted spoon, remove all the vegetables and place with the roast.
- Ladle 1 1/2 cups of the beef stock (from the pot where you cooked the roast) into a measuring cup.
- - In a small saucepan, melt butter over medium heat.
- - Add flour and cook for 1 minute while stirring.
- - Slowly add beef stock into pan with the butter and flour.
- - Stir until all incorporated and lump free.
- - Bring to a boil while stirring, reduce heat and cook until slightly thickened.
- Spoon gravy over meat and vegetables before serving.
Recipe was developed by Leslie Green – The Hungry Housewife for The Florida Beef Council.
Recipe by The Hungry Housewife at http://www.thehungryhousewife.com/2012/05/fancy-pot-roast.html