Ingredients
Units
Scale
-
- 4 tablespoons olive oil
- 3-4 pound boneless beef pot roast
- 1 large onion, coarsely chopped
- 4 medium carrots, cut in 1 inch pieces
- 4 celery ribs, cut into 1 inch pieces
- 3 cloves garlic
- 1 cup hearty dry red wine
- 2 tablespoons tomato paste
- 3 cups beef broth
- 4 sprigs fresh thyme
- 2 sprigs rosemary
- 3 tablespoons unsalted butter
- 2 tablespoons flour
Instructions
- Position a rack in the center of the oven and preheat to 325F.
- Heat 2 tablespoons of the oil in a Dutch oven over medium high heat. Season the beef with salt and pepper to taste. Cook in the pot, turning on all sides, until browned. Transfer to plate.
- Add remaining olive oil to the pot and heat. Add the onion, carrots and celery and cook, until softened, about 5 minutes. Add the garlic and cook for 1 minute. Stir in the wine and tomato paste. Cook until reduced in half, about 3 minutes. Return the meat to the pot and add the broth. Bring to a boil. Add thyme and rosemary.
- Cover and bake until the meat is fork tender about 2 – 2 1/2 hours.
- Transfer the meat to a deep platter, then use slotted spoon to remove the vegetables and place on platter.
- Mix the flour and butter in a small bowl to form a paste. Add to a saucepan and gradually whisk in 1 cup of the cooking liquid in. Bring to a simmer over medium heat, stirring often, until thickened, about 5 minutes. Season to taste with salt and pepper.
- Carve the meat and served with the vegetable, with the gravy passed on the side.
- Prep Time: 15
- Cook Time: 2 - 2 1/2 hours
- Category: Main Course
- Method: Roast
- Cuisine: American