Pot Roast
INGREDIENTS
2 1/2 lb chuck roast
6 carrots
1 lb of fingerling potatoes cut down the middle
1 small onion
1 cup of red wine
3 cups of beef stock
fresh rosemary (3 or 4 sprigs) and thyme (5 or 6 sprigs)
1 garlic clove
olive oil
salt & pepper
flour
DIRECTIONS
- pre-heat the oven to 225
- generously season both sides of the roast with salt and pepper
- cut the onion in half and peel and roughly chop up the carrots
- In a pot or dutch oven add about a tablespoon of olive oil and then add the onions, they will sizzle fo shizzle so be careful...brown on both sides for about 2 minutes and take them out and set aside and then add the carrots and let them do the same
- sprinkle some flour over the roast and add a little bit more olive oil to the pot and add the roast in to sear on all four sides, once browned, remove and set aside
- into the same pot, add the red wine and whisk making sure to get all the brown bits from the bottom
- next add the roast back into the pot and add about 3 cups of beef stock and around the sides, add back in the onions and carrots and be sure to submerge some fresh rosemary and thyme
- put the lid on and place in the oven for 4 hours
- about 40 minutes before ready to eat, slice the fingerlings down the middle, boil some salted water and add the potatoes to cook for about 8 minutes, take out, drain and let dry. Heat up a saute pan and add a little bit of olive oil and add the garlic and let brown, remove the garlic and add the dry par cooked potatoes, add some fresh chopped thyme and rosemary (about a tablespoon of each) and saute until brown and serve alongside the finished roast
*** both the hubby and I agreed that this would be better served with mashed potatoes with the extra juice as the gravy ***