POT ROAST IN AU JUS

Pot Roast In Au Jus image

Provided by Lauren Perkins-Boyd

Categories Roasts

Time 3h20m

Number Of Ingredients 14

2 pkg au jus gravy mix
6 c water
4-5 healthy splashes of balsamic vinegar
4-5 healthy splashes of worcestershire sause
1 3 lbs beef chuck blade roast
2 Tbsp rosemary, copped
12 clove garlic, roughly chopped
4 carrots, cut into 2 inch pieces
5 celery stalks, cut into 2 inch pieces
2 medium yellow onions, cut into 2 inch pieces
5-6 small russet potatoes, cut into 2-3 inch pieces
salt and pepper, to taste
crushed red pepper flakes, to taste
2-3 Tbsp oil

Steps:

1. Preheat oven to 325.
2. In a large bowl combine au jus gravy mix, water, worcestershire sauce and balsamic vinegar. Set aside.
3. Heat an extra large dutch oven to medium high heat. Season roast with salt and pepper. Coat your pan with oil and add the roast, sear meat on bolth sides about 5 minutes per side. Remove roast from pan and set aside.
4. Reduce the heat of the pan to medium. Add the carrots, celery, onions and potatoes. Season with salt and pepper. Cook until slightly golden and the bits at the bottom of the pan have released, about 10 minutes. Add garlic, rosemary and red pepper flake. Cook an additional 2 minutes.
5. Remove half of the veggie mixture and set aside. Add the roast back to the pan and cover with the vaggies you set aside.
6. Pour in enough of the au jus mixture to come about 3/4 of the way up the roast, If you have extra liquid you can add it in the last 30 minutes of cooking or save it for reheating.
7. Cover the pot tightly with foil and cover with lid. Bake for 2 1/2-3 hours until the meat is falling off the bone and the potatoes are tender.