Country Pot Roast - Guest Fave! Recipe
slow-braised in merlot + carrots + celery + yukon gold mash + brown gravy
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Ingredients
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Main Ingredients
For the Gravy
Method
Pot Roast Preparation
- 1
Sear the Meat
In a large Dutch oven, heat the olive oil over medium-high heat. Season the chuck roast with salt and black pepper. Sear the roast on all sides until browned, about 4-5 minutes per side. Remove the roast and set aside.
- 2
Sauté Vegetables
In the same Dutch oven, add chopped carrots and celery. Sauté for about 5 minutes until they start to soften. Remove and set aside.
- 3
Deglaze with Wine
Pour the Merlot into the pot to deglaze, scraping up any browned bits from the bottom. Allow the wine to simmer for 2-3 minutes.
- 4
Combine Ingredients
Return the chuck roast to the pot. Add the sautéed vegetables, beef broth, and bay leaves. Cover and simmer on low heat for 3-4 hours until the meat is tender.
Yukon Gold Mash Preparation
- 5
- 6
Gravy Preparation
- 7
Make the Gravy
In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until lightly golden. Gradually whisk in the pan drippings from the pot roast, stirring until thickened. Season with salt and pepper to taste.