Oven Roasted Pot Roast

Ingredients

2 # beef chuck roast

2 tablespoons AP flour

Salt and pepper

2 tablespoons oil

1 large, sweet onion, thinly sliced

1 cup red wine

2 cups mushroom or beef stock

3 cloves of garlic, peeled, halved, and smashed

3 sprigs fresh thyme, plus more for garnish (optional)

1 sprig, fresh rosemary, plus more for garnish (optional)

2 whole bay leaves

1 tablespoon Worcestershire sauce

1 tablespoon tomato paste

8 oz. mushrooms, sliced

4 carrots, peeled and sliced at an angle (1/2 “slices)

8 small to medium Yukon gold tomatoes, scrubbed and halved

Directions

Preheat oven to 325 degrees. 

Combine flour, salt, and pepper on a dinner plate.  Dredge beef through the flour until coated.  Discard remaining flour.

Heat oil in a Dutch oven on the stove top.  Sear the beef on all sides until golden brown (about 5 minutes per side). Remove from pan and set aside.

Add onions to the pan and cook, scraping up the beef bits on the bottom.  Cook until onions begin to soften and turn translucent, then add the wine. Cook 5 minutes, stir, and scrape the bottom of the pan.

Add broth, garlic, herbs, Worcestershire sauce, and tomato paste.   Stir until well mixed. 

Return beef to the pan, cover, and bake for one hour.

Remove from oven, stir, then add vegetables. 

Reduce heat to 300 degrees. 

Return roast to the oven, cover, and cook 1 ½ to 2 hours more, or until the potatoes are soft, and the meat falls apart when pierced with a fork.

Remove bay leaves and herb stems before serving.