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PdfIngredients:
Directions:
Season roast generously with salt & pepper
Heat a thin coating of olive oil in dutch oven until very hot. Put roast in the dutch oven and cook until browned. Turn roast in pan to brown on each side (2-3 min for each side).
Remove roast from pan.
Deglaze pan with red wine. Scrape up any brown bits on the bottom of pan.
Return roast to pan & cover 75% of roast (~4 cups) with beef stock. Add bay leaf, garlic, rosemary, thyme. Cover and cook for 3hr at med heat (simmer).
Add onion, carrots, celery and potatoes to
pot. Add potatoes first (go on bottom)
Add Salt and pepper and cook covered for ~1 hr ; until meat is fully cooked vegies are tender.
Bonus: Gravy
Ladle juices into saucepan, avoiding bay leaf and other herbs and bring to boil
In a small bowl, mix 1 Tbsp constach + 1 Tbsp cold water for every cup of juice you have
Once juice comes to a boil, slowly add cornstarch mixture and continue to whisk until it thickens.
Serve w/ bread