Angies Pot Roast

9 Oct

Pot Roast IMG_2732

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.

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