Angies Pot Roast
This is real comfort food.
My Mom used to make this and serve it with bread and butter.
One five-pound boneless chuck roast
1/2 cup flour
1 teaspoon salt
one teaspoon black pepper
6 tablespoons olive oil
3 tablespoons butter
One cup of good red wine
Ten cleaned, peeled ad rough chopped carrots
Two large chopped onions
Two cloves of chopped garlic
8 large rough chopped potatoes
8 ounces of sliced mushrooms
48 ounces of beef stock
2 bay leaves
Melt the butter and oil in an oven proof pan
Salt, pepper and flour the roast
Place in the pan and brown on all sides on medium high heat
Take out of the pan and set aside
Add the onions, mushrooms and garlic and cook till they are a little soft and smell good
Take out of the pan and put them on the roast
Deglaze the pan with the red wine.
Make sure you scrape the bottom of the pan to get all the delicious brown bits
When the wine is reduced by half or more you can add half of the broth and stir the bottom well
Add the roast, garlic, onion, carrots, mushrooms, potatoes and bay leaf.
Top off with the rest of the beef broth
Put the cover on the pan
Bake in the oven for five hours at 325 degrees
The broth is not thick but very tasty
Your house smells great
Make sure you have fresh bread to dunk.