Sunday Pot Roast



Seasond to perfection and cooked slowly, the old-fashioned way, this succulent, flavorful pot roast tastes even better the next day.

From Cooking with the Blues

  • One 5-pound boneless beef chuck roast, trimmed of fat and tied
  • Salt and freshly ground pepper to taste
  • All-purpose flour for dusting, plus ¼ cup
  • 2 tablespoons olive oil
  • 3 onions, chopped
  • 3 garlic cloves, minced
  • 4 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 2 cups dry red wine
  • 4-5 fresh tomatoes, chopped, or one 28-ounce can whole tomatoes
  • 2 bay leaves

Sprinkle the meat with salt and pepper and dust with flour. In a Dutch oven or flameproof casserole, heat the olive oil over medium-high heat and brown the meat on all sides. Remove the meat and set aside. Stir in the onions, garlic, carrots, and celery and sauté until browned, about 3 minutes. Return the meat to the pan, and add the wine, tomatoes, by leaves and enough water to cover the meat. Bring to a boil, reduce heat to low, cover, and cook for 3 hours, or until the meat is very tender.

Transfer the meat to a plate and cover loosely with aluminum foil. Skim any fat from the liquid in the pot. In a small bowl, mix ¼ cup flour with ½ cup water to make a smooth paste. Return the pot to high heat and gradually whisk in the flour paste. Cook, stirring constantly, for 5 minutes, or until thickened. Taste and adjust the seasoning.

Cut the meat into thick slices and arrange a few slices on each plate. Pour some of the gravy over and serve at once. Makes 8 servings

Cook’s Tips

Other boneless roasts can be used for pot roasts, such as chuck roast, round roast, and sirloin roast. Chuck roast is tender and has great flavor; round roast is drier and less tender; sirloin roast is lean, a little more bland, and a little tougher. An easy way to thicken the gravy without adding any flour, is to purée some of the vegetables with a little of the pan liquid.