Not Your Average Pot Roast
Serving Size / Yield
- 4 lb. boneless chuck roast
- 1 tablespoon vegetable oil
- 3 shallots, sliced
- 4 cloves garlic, minced
- 1½ C. red wine
- 1 (26 oz.) box beef stock
- 2 Tbs. concentrated tomato paste
- 2 Tbs. Dijon mustard
- 2 bay leaves
- 3 stalks fresh rosemary
- 8 large carrots, cut into ½ pieces
- 1 (28 oz.) bag baby potatoes, sliced in half
- 1½ Tbs. butter
- 1½ Tbs. flour
- 1½ C. beef stock (from the roast)
Preheat oven to 325 degrees F.
Allow chuck roast to sit out at room temperature for 30 minutes. Season liberally with salt and pepper. Over medium-high heat, add the vegetable oil to a large pot with lid. Add the roast to the pot and brown meat, about 4 minutes per side.
Remove the roast and set aside.
Pour about ½ cup of wine into the pot and scrape the bottom of the pan to loosen any remaining meat.Reduce heat to medium. Add shallots 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 and potatoes. 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 1½ 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.