Well this is that recipe for me. I LOVE pot roast and I have found the perfect combination of flavors that compliment the roast to a T!
If you've never had pot roast before, you don't know what you're missing. And if you are one of those people who doesn't really care for it, please give this recipe a try and let me know what you think, because I think it's amazing!
I'm sorry the picture doesn't do it justice but it's just one of those foods that isn't very pretty to photograph, lol.
Here's what you need:
2-1/2 - 3 pound boneless chuck roast
1 yellow onion, quartered or cut into 6ths
4 garlic cloves, sliced
1 cup red wine, may be non alcoholic but please use something you personally would drink
3 cups chicken stock
2 sprigs (5-6 inches each) fresh rosemary
2 Tbs. oil
salt & pepper
potatoes of your choice, I like to use Yukon gold, washed and cubed, I leave the peel on
carrots, peeled and cubed.
Pre heat the oven to 300 degrees.
Heat a dutch oven over medium high heat and place 2 Tablespoons of canola or olive oil in the pan.
Salt and pepper the roast on all sides and sear in pan until brown on all sides.
Place the onions and garlic in the pan around the meat and cook for a few minutes.
Add the rosemary and red wine, stirring to remove the bits off the bottom of the pan.
Add the chicken stock and stir.
Bring to a boil then place in the oven and cook for 3-1/2 hours. Add the vegetables to the pot by placing them in the liquid around the meat then cover and return to the oven for another 45 minutes or until fork tender.
To make the gravy melt 2 tablespoons of butter with 2 tablespoons of flour until it bubbles for a couple of minutes. Add about 2 cups (I added several ladles-full) of the pan sauce to the butter/flour mixture and cook over medium high heat, stirring constantly, until it thickens. Salt and pepper to taste. If the gravy is too thick just add more pan sauce to thin it down.
Serve with warm crusty bread and butter. Mmmm mmm
Here's the handy printable - Rosemary Red Wine Pot Roast