Pot Roast (Page 2 ) | September 18, 2023

Preheat oven to 300°F.

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Season roast with salt and pepper.

In a large dutch oven, heat 1 tablespoon olive oil over medium-high heat. Sear the roast on each side until browned, about 4 minutes per side adding more oil if needed.

Arrange onions around the roast. Combine wine, broth, rosemary, garlic, and thyme. Pour over the roast. Add bay leaf.

Bring just to a simmer on the stovetop over medium-high heat. Once the broth is simmering, cover and place in the oven and bake 2 hours.

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Add potatoes, carrots, and celery, and bake an additional 2 hours (for a 4lb roast) or until the roast and potatoes are fork-tender.

Discard bay leaf. Gently pull beef into large pieces with a fork or slice into thick pieces. Serve with juices (or make gravy below if desired).

 

To Make Gravy:

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Combine 2 tablespoons cornstarch with 2 tablespoons cold water until smooth.

Remove beef and vegetables from the pot and set them on a plate to rest.  Add extra broth if needed.

Bring broth to a boil and whisk in cornstarch mixture a little bit at a time until thickened.

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Season with salt & pepper to taste.

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