Slow Roasted Pot Roast with Veggie and Beef Gravy
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This Pot Roast is slow roasted in the oven in a pot full of veggies, tomatoes, wine, and beef broth. Then the meat is removed and the veggies and sauce are blended together to make the Pot Roast "gravy". Then served in a bowl with roasted potatoes and carrots.
It's different than any Pot Roast I have ever had, but oh so tasty!
Ingredients
Makes 8-10 servings
1 cup all purpose flour
1 whole boneless chuck roast (4-5 pounds)
4 tbsp olive oil
1 bunch celery, chopped
2 onions, chopped
8 carrots, peeled and chopped
2 cups leeks, chopped
1 cup dry red wine
3 cups beef broth
1/4 cup diced fresh thyme
1 cup tomato paste
2 tbsp Worcestershire
28oz can diced tomatoes
4 tbsp cornstarch
kosher salt/cracked black pepper
2 pounds baby carrots
3 pounds fingerling potatoes
optional garnish: chopped parsley or green onions
Preparation
