Beef Pot Roast 3 | Just A Pinch Recipes

Name: Beef Pot Roast 3 | Just A Pinch Recipes
Total time: 220 min
Ingredients: 31/2 pound(s) bottom blade or chuck roast; 2 teaspoon(s) ground himalayan sea salt, or to taste; 2 teaspoon(s) freshly ground black pepper, or to taste (i always use mixed peppercorns); 2 tablespoon(s) unbleached all-purpose flour, or as needed; 2 tablespoon(s) vegetable oil; 1 tablespoon(s) clarified butter; 3 cup(s) yellow onions, coarsely chopped; 1 1/2 cup(s) celery, coarsely chopped; 4 large cloves garlic, pressed; 2 cup(s) low-sodium beef broth; 1 cup(s) dry red wine; 1 tablespoon(s) Worcestershire sauce; 3 sprig(s) thyme; 3 sprig(s) rosemary, plus more for garnish; 1 large bay leaf; 2 pound(s) yukon gold potatoes, scrubbed and halved; 1 1/2 pound(s) carrots, peeled and cut into 1-inch pieces; 3 tablespoon(s) cornstarch (mixed with 1/2 cup cold water)

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Pat the roast dry on all sides with paper towels before seasoning generously with salt and pepper. Sprinkle flour all over and set aside. In a Dutch oven over medium-high...

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Ingredients

31/2 pound(s) bottom blade or chuck roast
2 teaspoon(s) ground himalayan sea salt, or to taste
2 teaspoon(s) freshly ground black pepper, or to taste (i always use mixed peppercorns)
2 tablespoon(s) unbleached all-purpose flour, or as needed
2 tablespoon(s) vegetable oil
1 tablespoon(s) clarified butter
3 cup(s) yellow onions, coarsely chopped
1 1/2 cup(s) celery, coarsely chopped
4 large cloves garlic, pressed
2 cup(s) low-sodium beef broth
1 cup(s) dry red wine
1 tablespoon(s) Worcestershire sauce
3 sprig(s) thyme
3 sprig(s) rosemary, plus more for garnish
1 large bay leaf
2 pound(s) yukon gold potatoes, scrubbed and halved
1 1/2 pound(s) carrots, peeled and cut into 1-inch pieces
3 tablespoon(s) cornstarch (mixed with 1/2 cup cold water)