Ingredients: |
Ingredients: 1/2 C flour 2 tsp. salt 1/4 tsp. black pepper 3 1/2 lbs. boneless chuck roast 1/4 C vegetable oil 2 stalks celery, diced 2 cloves garlic, minced 2 C dry red wine 3 C beef broth or stock 1 Tbsp red wine vinegar 1 Can (16 ozs.) whole berry cranberry sauce 1 orange, unpeeled, quartered 4 med. carrots, peeled and cut into 2-inch pieces 2 onions, peeled and quartered 2 whole cloves 1 bay leaf 1/4 tsp. ground cinnamon 1/2 tsp. dried whole thyme Pot Roast Gravy
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Directions: |
Directions:1. Combine the flour, salt and pepper; reserve 1/4 cup. Rub Rub the remaining seasoned flour into the surface of the meat, coating well. Heat the oil in a large Dutch oven over moderately high, until hot. 2. Brown the roast well on all sides, about 6-7 mins. total browning time. Add the celery and garlic, and cook, stirring for 30 seconds or so. Pour in the wine while scraping up the browned bits on the bottom of the pan. Add the broth, vinegar, cranberry sauce, orange, carrots, onions, cloves, bay leaf, cinnamon and thyme. Bring to a boil, cover, reduce heat to low and simmer 3 to 3 and 1/2 hours, or until fork tender. 3. Remove roast to a serving dish and arrange the carrots and onions around it. (Discard the orange pieces.) Serve slices of roast topped with gravy and garnished with the cooked vegetables. Fluffy mashed potatoes would go well with this dish.
Chef's note: If using canned beef broth, take that into consideration when seasoning with salt. You will want to use less than if using homemade or low-sodium broth. |