Melt In Your Mouth Pot Roast

So tis the season of fall and nothing better to warm the hearts and home than a delicious pot roast.  I served it in a bowl with a spoon... seriously.

The roast is perfectly pinked after cooking low and slow for 4 hours!

Pot Roast
3-3.5 lb. Roast (Chuck eye, or Round Bottom)
2 Tbsp. Unsalted Butter
2 Onions, thinly sliced
2 Carrots, chopped
2 Celery Hearts, chopped
2 Garlic Cloves, chopped
1 C. Beef Broth
1/2 C. Dry Red Wine
1 Bay Leaf
1 Tsp. Thyme
Kosher Salt
Pepper

Gravy
2 C. Beef Broth
1 C. Dry Red Wine
2 Tbsp. Balsamic Vinegar
1 Tsp. Thyme

Trim excess fat off the meat. Season the meat with 1 Tbsp. salt and place on a wire rack to dry at room temperature for about 30 minutes.

Preheat oven to 300 degrees. Melt butter in a dutch oven. Add the onions and cook, stirring occasionally until soft and lightly browned. Add the carrots and celery and cook for about 5 minutes. Add the garlic and mix. Stir in broth, wine, bay leaf and thyme; bring to a simmer.

Pat beef dry with a paper towel and place on top of the veggies. Season with more salt and a little pepper. Cover the pot tightly with aluminum foil and lid. Place in the oven.

Cook beef for 4 hours, turning halfway. Transfer the beef to a dish and cover with foil.
Strain the liquid through a mesh strainer. Set aside the broth and let settle for a few minutes until the fat can be skimmed off. Remove the bay leaf, put the veggies in a blender and puree. Add a total of 3 cups of liquid to the blender (using beef broth to supplement). Pour into a sauce pan and bring to a simmer over medium heat. Add the wine, balsamic vinegar, thyme and season with salt and pepper.

Pour the gravy over the beef and serve with mashed potatoes and peas!
This is a big endeavor time wise-- but totally perfect for a Sunday dinner with family and friends.
This serves 4....add more lbs. if you need - but the gravy is plentiful for 6-8!

Enjoy,
e