Ingredients: |
Ingredients: 3 to 4 pound boneless bottom round roast or chuck roast
½ cup all-purpose flour
Kosher salt and freshly ground black pepper
¼ cup canola oil
2 medium onions, quartered
3 garlic cloves, smashed
1 tablespoon tomato paste (I use 3 good heaping tablespoons)
1 cup dry red wine (I used Blackberry Merlot—yumm!)
3 cups beef stock
2 fresh thyme sprigs or 2 teaspoons dried thyme
2 bay leaves
3 carrots, sliced into 1-inch pieces
6 red potatoes, quartered
½ cup chopped fresh parsley, optional
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Directions: |
Directions:To make the pot roast: Preheat the oven to 350 degrees F.
Pat the roast dry with paper towels. Spread the flour on a large plate. Dredge the roast in the flour, coating it completely. Season it liberally with salt and pepper.
Heat the canola oil in a Dutch oven over medium-high heat. Sear the meat on all sides until it is well browned. Remove the browned meat to a plate. Add the onions, garlic and tomato paste to the pot and cook until the onions and garlic begin to turn golden. Add the red wine and cook, scraping up the browned bits from the bottom of the pot, until the wine has reduced to ½ cup, about 10 minutes. Return the meat to the pot.
Add the beef stock, thyme and bay leaves and bring to a simmer. Cover and transfer to the oven; roast for 2 ½ hours. Add the carrots and potatoes and roast for 2 hours more. Transfer the roast to a cutting board and let it rest for 15 to 20 minutes. While the meat is resting, skim the fat from the gravy. Transfer the gravy to a saucepan and heat. Cut the roast into thin slices, arrange them on a serving platter, and garnish with the parsley. Serve the pot roast accompanied by the gravy. |
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