Sunday Pot Roast with Gravy
Courtesy of Emily Wilkens, Hospitality and Membership Specialist
Ground black pepper
1 (4 to 5 pound) chuck roast
2 tablespoons olive oil
2 tablespoons butter
4 cloves garlic
½ teaspoon celery seed
2 whole sweet yellow onions, peeled and halved
6 to 8 whole carrots, peeled or unpeeled, sliced
1 cup red wine
2-3 cups beef broth
2 sprigs fresh rosemary
2-3 sprigs fresh thyme
If adding vegetables
6 Yukon Gold potatoes, cut into chunks
4 carrots peeled, cut into 2-inch chunks
2 sweet yellow onion, peeled and cut into chunks
½ pound mushrooms, quartered
For the gravy if needed
2 tablespoons cornstarch
¼ cup water
Preheat oven to 325F. Generously sprinkle chuck roast with kosher salt, black pepper and smoked paprika. Heat olive oil and butter in large pot or dutch oven over medium-high heat. Place the prepared meat in the pot. Sear each side for 5 minutes. Once seared, remove meat from the pot and place on a plate. Set aside.
Place halved onions in the pot with garlic and celery seed. Brown onions on both sides, remove from heat. Place carrots in the pot and cook until lightly browned. Remove from pot and place with the onions.
With the burner on medium-high, slowly pour the wine into the pot. Deglaze (remove cooked goodies stuck in the pot) by scraping the bits off the bottom while the wine boils. Once the pot is deglazed, return the meat back into the liquid. Place onions and carrots on top of the meat and add beef stock to cover the meat halfway. Add rosemary and thyme on top of the meat. Place the lid on the pot, roast for 3 ½ to 4 hours or until fork tender. If adding extra root vegetables to the roast, add the cut-up vegetables the last hour of cooking. Be sure the lid is on for the remaining cooking time.
Remove rosemary, thyme, root vegetables and cooked roast from the pot. Immerse a hand-blender into the cooked carrot, onion and pot juices, blend until desired textured is achieved (a blender will work great too). If the gravy is a little on the thin side, stir 2 tablespoons cornstarch with ¼ cup cold water then pour the cornstarch mixture into the gravy. Bring to a boil, turn down the heat to a low boil and stir gravy until it thickens.