SUNDAY OVEN POT ROAST

SUNDAY OVEN POT ROAST image

Yield 6 servings

Number Of Ingredients 10

2 1/2 to 3 lb boneless beef chuck roast
salt and ground black pepper
2 TB olive oil
1- 14 oz can beef broth
1/2 cup red wine
1 large onion, chopped
2 stalks celery, cut in 2 inch lengths
5 cups assorted vegetables, potatoes, yams, shallots, carrots, parsnips, etc. cut into 2 inch chunks
1/4 cup cold water
3 TB flour

Steps:

Preheat oven to 325 degrees. Trim fat from meat, sprinkle with salt and pepper. In a large dutch oven, brown meat in hot oil on all sides over medium heat. Drain fat, add beef broth, wine, celery and onion. Roast covered for 1 1/4 hours. Remove celery , discard. Add remaining vegetables around roast, Roast uncovered for 50-60 minutees more, or until meat and vegetables are fork tender, spooning pan gravy over roast twice during cooking. Remove roast and vegetables from pan, skim fat. Reserve 1 1/2 cups of pan juice (adding wine or broth if necessary). Whisk cold water and flour together in saucepan, add the pan juices. Cook and stir until smooth and thickened. Season with salt and pepper to tast.