POT ROAST WITH GRAVY
4 lb. boneless chuck roast
coarse kosher salt
freshly cracked pepper
1 T. canola oil
1 large red onion, sliced
4 cloves garlic, minced
11/2 c. cabernet sauvignon wine, divided
1 box (26 oz.) beef stock
2 T. concentrated tomato paste
2 T. Dijon mustard
2 bay leaves
3 stalks fresh rosemary
8 large carrots, cut into 1/2 inch pieces
1 bag (28 oz.) baby potatoes, sliced in half
4 stalks celery, cut into 1/2 inch pieces
Preheat oven to 325°. 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 c. 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.
11/2 T. butter
11/2 T. flour
11/2 c. beef stock (reserved from the roast)
Ladle 11/2 c. 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 til all are incorporated and lump free. Bring to a boil while stirring, reduce heat and cook til slightly thickened. Spoon gravy over meat and vegetables before serving.
Pot Roast with Gravy recipe is published in our January, 2013 Menu Minder, Issue #351.