Pot Roast

INGREDIENTS

• 1 chuck pot roast, boneless* about 3 lbs
• Salt and freshly ground black pepper
• 3 tbsp. vegetable oil or extra virgin olive oil, divided
• 2 large onions, peeled, quartered
• 4 carrots, cut into 3-inch pieces, halved lengthwise
• 2 cloves garlic, minced
• 1 C dry red wine
• 3 C beef broth
• 1/2 tbsp. dried leaf thyme
• 2 sprigs fresh rosemary
• 1 1/2 to 2 lbs potatoes, peeled and quartered

GRAVY INGREDIENTS

• 2 tbsp. cornstarch
• 1/4 C. cold water

INSTRUCTIONS

Preheat oven to 300 degrees. Put oil in pan, cook onions til lightly browned. Add carrots and cook about 3 mins. Remove onions and carrots. Cook roast and sear turning brown on all sides, 6-8 minutes. Remove to plate. Add garlic, then wine, bring to boil. Add beef broth, bringing to simmer. Add carrots and onions back to pot, then beef. Cover lightly, braise 2 hours. Then add potatoes and cook 1 hour more. Add gravy.