Yukon Golds, Red Potatoes, Parsnips, Carrots, Celery and Sweet Onions baked with herbs & red wine, which also makes an earthy homemade gravy.
Author: Portlandia Pie Lady
Ingredients
3.5 to 4lbs.bonelessbeef chuck roast
2teaspoonsPenzeys Season Salt (divided)
1teaspoonfreshly ground black pepper, plus more for serving
1/4cupall-purpose or gluten-free flour
2tablespoonsolive oil
2tablespoonsbutter
1largesweet onion, cut in about 3/4-inch slices and thencut in chunks
1cupred wine (cabernet sauvignon is a good all around red cooking wine)
4cupsbeef stock (divided)
2clovesgarlic, minced
2teaspoons dried thyme
1teaspoonmarjoram or oregano
2bayleaves
3tablespoonstomato paste
2tablespoonsWorcestershire sauce
4mediumcarrots, cut into 1-1/2 inch pieces (peelingoptional)
2mediumparsnips, cut into 1-1/2 inch pieces (peeling optional)
2mediumYukon Gold potatoes, cut into 1-1/2 inch pieces (peeling optional)
2mediumred potatoes, cut into 1-1/2 inch pieces (peeling optional)
3stalks celery, cut into 1-1/2 inch pieces
1/4 cupbutter (for gravy at end of cooking)
1/4 cup all-purpose or gluten-free flour (for gravy at end ofcooking)
Instructions
Preheat ovento 350 F.
In a large bowl or serving platter, stir 1/4 cup flour with 1 teaspoon of season salt and pepper. Coat all sides of the pot roast.
In a skillet ,heat the oil and butter over medium-high heat, but not smoking. Add the roast and sear on all sides, until deep darkened sear, about 5 to 6 minutes per side. Sear the ends and sides too, this will take about 15 to 20 minutes total. Remove roast to a large platter and set aside.
Add the onions to the skillet and sauté until beginning to brown around the edges, about 4 to 5 minutes. Transfer onions to dutch oven and place roast on top.
Add the wine to the skillet to thoroughly deglaze while scraping up the flavorful browned bits from the pan. Pour over roast and onions in dutch oven.
Stir in 2 cups of beef stock, garlic, thyme, bay leaves, marjoram/oregano, tomato paste, and Worcestershire sauce until combined. Pour over roast and onions in dutch oven.
Place lid on dutch oven and braise in 350 F oven for 2 hours.
At the end of 2 hours, reduce oven to 325 F. Remove dutch oven.
Remove lid and place the carrots, potatoes, parsnips and celery into the braising liquid around the roast. Sprinkle on additional season salt and the remaining 2 cups of beef broth. Replace lid and return to the oven.
Braise for an additional 1-1/2 to 2 hours. The roast should pull apart easily and vegetable should be tender, but not too soft. (I used 2 roasts with combined weight of 4 pounds, it was done at 1 hour, 45 minutes.)
Remove from the oven. Carefully transfer roast and vegetables to a platter, pour the pot roast broth from the dutch oven into a separate bowl or container.
In a saucepan, melt 1/4 cup butter and 1/4 cup flour, cook and stir over medium-high heat for about 1 minute to make roux. Slowly whisk in 3 to 4 cups of pot roast broth, cook and continue whisking until gravy has thickened. (If you need more liquid, add more beef stock.)
Serve pot roast with veggies with a generous portion of gravy.