- 15 mins
- 240 mins
Ingredients
- 1 large piece of Chuck Roast
- 1 large carrot
- 1 large onion
- 10-12 small Yukon gold potato
- 1 c Red Wine
- Beef Stock
- 2 T Worchestershire Sauce
- salt
- pepper
- Olive Oil
- butter
- flour
Preparation
Step 1
Heat a large dutch oven over medium High heat... Season Chuck Roast with generously with salt/pepper. When pan is good and hot, add 1 T of Olive oil. Add seasoned pot roast and brown on all sides (until a really nice crust is formed). Add more olive oil as necessary. Preheat oven to 325 degrees.
When brown add red wine & Worchestershire sauce. Add beef stock to almost cover meat. Add slivered onions and sliced onions. Cover and put in oven to bake. About 1 hour before complete, add small potatoes. Check occassionally that there is still sufficient liquid.
When pot roast is done 3-4 hours, remove meat and vegetables from pan and set aside. pour pan juices into another container (carefully pan will be very hot). Add butter to pan to melt. When melted, whisk in flour to make a nice roux. Once flour is cooked, whisk back in pan juices. If not enough liquid, add more beef stock as necessary to make a nice gravy.