Pot Roast

Total Time: 3 hrs 20 mins Preparation Time: 20 mins Cook Time: 3 hrs

Ingredients

• Servings: 6
• 3 lbs boneless chuck roast
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 1 carrot, chopped
• 1 celery rib, chopped
• 2 garlic cloves
• 2 teaspoons sugar
• 1 cup chicken broth
• 1 cup beef broth
• 1 sprig thyme
• 1 1/2 cups water
• 1/4 cup red wine
• 1 1/2 lbs carrots
• 1 1/2 lbs red potatoes
• 4 celery ribs

Recipe

• 1 adjust oven rack to middle position and heat oven to 300 degrees.
• 2 thoroughly pat roast dry with paper towels; sprinkle generously with salt and pepper.
• 3 heat oil in large heavy-bottomed dutch oven over medium-high heat until shimmering but not smoking.
• 4 brown roast thoroughly on all sides, reducing heat if fat begins to smoke, 8 to 10 minutes.
• 5 transfer roast to large plate; set aside.
• 6 reduce heat to medium; add onion, carrot, and celery to pot and cook, stirring occasionally, until beginning to brown, 6 to 8 minutes.
• 7 add garlic and sugar; cook until fragrant, about 30 seconds.
• 8 add chicken and beef broths and thyme, scraping bottom of pan with wooden spoon to loosen browned bits.
• 9 return roast and any accumulated juices to pot; add enough water to come halfway up sides of roast.
• 10 bring liquid to simmer over medium heat, then cover with lid; transfer pot to oven.
• 11 cook, turning roast every 30 minutes, until roast is almost tender (sharp knife should meet little resistance), 3 hours. do not allow to boil. if this means keeping the lid slightly ajar, then do that.
• 12 add carrots, red potatoes, and celery to dutch oven, submerging them in liquid. continue to cook until vegetables are almost tender, about 40 minutes.
• 13 transfer roast to carving board; tent with foil to keep warm.
• 14 using slotted spoon, transfer vegetables to warmed serving bowl or platter.
• 15 pour juices into gravy separator.
• 16 melt butter in the bottom of the pan and add flour to make a roux. stir until nutty brown.
• 17 add juices (minus fat) back into the pot. add wine and salt and pepper to taste; simmer over medium high heat, stirring, until gravy reaches desired consistency.
• 18 using chef’s or carving knife, cut meat into 1/2-inch-thick slices or pull apart into large pieces; transfer to bowl or platter with vegetables and pour about 1/2 cup sauce over meat and vegetables. serve, passing remaining sauce separately.