Pot Roast with Vegetables and Gravy

 

By Joy Nordenstrom

Cooking for Two and Romantic Meals Expert 

 

The aroma wafting throughout your home after this Divine Pot Roast slow roasts over several hours is mouth-watering. Albeit larger than your typical meal for two, this recipe is excellent for date night, especially if it can be made in the morning before you leave for work. I always look forward to the leftovers since it gets better the next day.

Ingredients

• 3-4 pounds prime boneless beef chuck roast, cut off ties before searing
• Kosher salt and freshly ground black pepper
• 1.5 cups flour + 2 tbsps
• 2 teaspoons dry mustard
• 4 teaspoons Italian Seasoning
• 4 tablespoons olive oil
• 6 teaspoons butter
• 4-6 chopped carrots, don’t peel just scrub lightly, chop 1” pieces
• 12-18 fingerling potatoes
• 2 yellow onions, quartered
• 12 crimini or white mushrooms, washed and de-stemmed
• 2 large garlic cloves 
• 2 cups good red wine
• 2 tablespoons dry sherry
• ½ cup balsamic vinegar
• 2.5 cups beef stock
• 6 stems fresh thyme
• Special Equipment:
• Large Crockpot, Dutch Oven or Large Heavy Cassarole Pot with Lid
• Gallon Ziplock Baggie
• Tongs
• Large Cast Iron Skillet
•  

• Prep Time: 25 minutes
• Cook Time: 90 minutes

• Total Time: 115 minutes
• Yield: 4 servings

 

Preparation

Pat the beef dry with a paper towel. Season the roast all over with salt and pepper. Put the 1.5 cup of flour, the dry mustard and Italian Seasonings in a Ziplock baggie and then add the chuck roast, one piece at a time. Toss in the baggie and fully coat each piece of meat, don’t pack the flour on and shake off excess when you remove it from the bag.

In a large cast iron skillet, heat 2 tablespoons olive oil and 2 teaspoons of butter over medium-high heat.

Add the roast and sear for 4 to 5 minutes, until nicely browned. Turn and sear the other side and then turn and sear the ends. This should take 4 to 5 minutes for each side. Remove the roast to a large plate.
 

Turn crockpot on to high. Add 2 more tablespoons olive oil to the cast iron skillet. Add the carrots, onions, garlic, salt and pepper and cook over medium-high heat for 5 minutes, stirring occasionally, slightly browned on all sides. Remove carrots and onions and place on the bottom of the crockpot. Add 6 of the mushrooms and about 8 of the fingerling potatoes. Add the wine to the cast iron skillet to deglaze and bring wine to a boil. Add the beef broth and balsamic vinegar bring back up to a boil and then reduce to medium heat, reduce liquid by a third. Put the thyme and rosemary over the carrot, onions, mushrooms and potatoes. Place the rosemary on the sides so it is easier to find and remove once the meat is cooked.

Put the roast back into the pot, place remaining potatoes and mushrooms alongside the roast and cover with the reduced liquid.

After 15 minutes on high heat, turn the crockpot down to low heat. Set your timer for 4 hours and when the alarm goes off, turn the roast over. After flipping the roast over, turn your alarm back on for 4-6 more hours depending on when you want to eat. Remove rosemary if you can smell it getting strong. Periodically check on the roast and add salt and pepper to taste.

Fifteen minutes before you are ready to eat, take the roast out and place on a cutting board. Remove the vegetables from the crockpot and place in a bowl. Discard the stems from the rosemary and thyme. Slice the meat. Skim off rosemary and thyme from top of remaining liquid in crockpot. In a pot, melt the remaining butter, add the 2 tablespoons of flour while quickly whisking it over medium heat. Add 2.5-3 cups of the liquid to the flour and butter while constantly whisking. Add sugar and sherry to the gravy. Taste and season to your liking with salt and pepper. Serve warm, with mashed potatoes (optional) and the gravy spooned over it.


source: about.com