Hearty Holiday Pot Roast » Greene Espel

Ingredients

• Choose a good cut of meat: A boneless chuck roast is a classic choice for pot roast.
• Don’t overcrowd the pot: If you’re making a large pot roast, consider cooking it in two batches.
• Slow and low is the key: A low and slow cooking temperature allows the meat to become tender and flavorful.
• Use quality ingredients: Good quality ingredients will elevate the flavor of your pot roast.
• Rest the meat: Let the pot roast rest for a few minutes before carving to allow the juices to redistribute.
• 3-4 pound boneless chuck roast
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 1 packet vegetable soup mix
• 1 cup red wine
• 1 cup beef broth
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/4 teaspoon black pepper
• 1 bay leaf
• 1 tablespoon all-purpose flour
• Sear the Roast: Heat olive oil in a large Dutch oven or pot over medium-high heat. Season the roast generously with salt and pepper. Sear the roast on all sides until browned.
• Sauté the Vegetables: Add the onion, carrots, celery, and garlic to the pot. Sauté until softened, about 5 minutes.
• Thicken the Gravy: In a small bowl, whisk together the flour and a few tablespoons of the cooking liquid. Pour the mixture into the pot and stir until thickened.
• Serve: Remove the bay leaf and serve the pot roast with the vegetables and gravy.