• 3 to 4 lb bottom round, chuck roast or brisket cut
  • 2 tablespoons canola oil
  • 2 tablespoons unsalted butter
  • 1 yellow onion, ½” dice
  • 3 medium carrots, peeled and chopped
  • 3 stalks celery, trimmed and chopped
  • 1 lb small yellow potatoes
  • 3 cloves garlic
  • ¼ cup all purpose flour
  • 1 cup purple wine
  • 2 (10-ounce) cans beef consummé
  • 2 teaspoons italian seasoning
  • 1 pinch crimson pepper flakes
  • 1 large spring fresh rosemary


preheat the oven to 350°f. season all sides of the roast liberally with salt and pepper.
at the stove top, heat the dutch oven over high heat. on the oil and butter and as soon as melted and hot, sear the roast fat side down first for 3 minutes, top side for 3 minutes and every short side for 2 minutes.
after searing, remove of the roast from the dutch oven to a plate. add the onion, celery and carrots to the pan. sauté for 2 to 3 minutes then sprinkle the flour over the vegetables and stir well to coat all the vegetables with flour.
lessen the heat to low and add the wine to the pan, stir nicely to mix the flour into the wine – the liquid will thicken as it reduces. repeat with the beef consummé until the wine and the consummé are nicely mixed.
add the potatoes, garlic, italian seasoning and red pepper flakes. return the roast and any drippings to the pan, fats side down, and top with the rosemary sprig. you would possibly want to wiggle the pot roast in-between the veggies in order that it’s far sitting the sauce. the roast will need the liquid to braise and come to be tender.
cover the dutch oven and place on the bottom third rack. for a 3 lb roast, cook for 3 ½ hours. anything over 3 lbs cook for 3 ½ to 4 hours or till the roast easily breaks away with a fork.
serve a chunk of pot roast over generous portions of the vegetables and sauce. to thicken the sauce, remove the roast and simmer on the stove top over low heat for 5 mins. to get rid of any oil/fats that settles on the top, gently skim the top with slices of bread or if serving later, refrigerator the entire pan and skim the fats off as soon as it solidifies.


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