Scott’s Pot Roast
Ingredients
3-3 ½ lb. boneless beef chuck roast (or 2-3 lb each beef chuck and pork butt roast)
3 Tbsp oil
Salt and pepper
4 cloves garlic, peeled and smashed
1 onion, diced
1 carrot, diced
1 stalk celery, diced
1 ½ cup dry red wine
3-4 cup beef stock
2 sprig fresh thyme and parsley
1 tsp black peppercorn
1 ½ lb peeled russet potatoes
1 lb peeled carrots, cut into 2’’ sticks
1 large yellow onion cut into chunks
1 lb turnip, parsnip, or rutabaga
Equal parts milk and flour whisked together
Instructions
Preheat the oven to 325˚ F.
Pat meat dry with a paper towel.
Liberally season both sides with salt and pepper.
In a large Dutch oven, heat 2 Tbsp oil until almost smoking hot. Brown meat on both sides.
Remove meat from the pan.
Add 1 Tbsp oil, cook onion carrot, and celery for 3-4 minutes.
Add thyme, parsley, and peppercorns
Deglaze pan with red wine, scraping the bottom of the pan.
Place meat on top of vegetables.
Pour enough beef stock into the pot to come up halfway on the roast. Bring liquid to a boil.
Cover tightly and place in the oven for 3-3 ½ hours. Check a few times—add liquid if needed.
Take out of the oven add potatoes, carrots, onion, and other vegetables.
Cover and replace in the oven for 20-30 min until vegetables are done.
Remove vegetables and keep warm. Remove roast and cover.
Remove thyme and parsley. Let liquid sit and cool for a few minutes. Skim any excess fat off.
Bring liquid to boil, add milk mixture to make gravy, using a whisk.
Season with salt and pepper.
Slice meat and serve.