Perfect Winter Pot Roast

Need a last minute recipe for a Valentine’s date-night in? Try one of our new favorites, it is a pot roast recipe that will warm you up!
 
For this pot roast we recommend a boneless beef chuck roast. Chuck is great for slow braising as it has a lot of connective tissue that breaks down into a tender meat after a long, slow cook time.


Prep Time: 20 minutes
Cook Time: 3 hours
 

Ingredients:
 

• 1  - (4-5 lb.) McCalls Ferry Farm boneless beef chuck roast
• salt and pepper
• flour
• olive oil
• 4 carrots, chopped
• 2 large yellow onions, chopped
• 4 stalks celery, chopped
• 2-4 leeks (white and light green parts), chopped
• 5 large garlic cloves, peeled and crushed
• 2 cups of red wine
• 1 - 28oz can crushed tomatoes
• 1 cup chicken stock
• 3 branches fresh thyme
• 2 branches fresh rosemary
• 1 pkg. of button mushrooms (washed)

Directions

1. Preheat oven to 325 degrees.
2. Season roast on all sides with salt and pepper then dredge in flour, including the ends. In a large Dutch oven, heat two tablespoons of olive oil over medium heat. Once hot, add the roast and sear for four to five minutes on each side until nicely browned. Don’t forget to sear the ends too! Remove the roast and set aside.
3. Add two tablespoons of olive oil into the Dutch oven again and heat over medium heat. Add the carrots, onions, celery, leeks, garlic, one tablespoon of salt and one teaspoon of pepper and cook for about 15 minutes, stirring occasionally, until tender.
4. Add the wine, tomatoes and chicken stock. Tie the thyme and rosemary together and add to the pot.  Put the roast back into the pot and bring to a boil.
5. Cover the pot and move to your 325 degree oven. Cook for two hours.
6. After two hours, reduce the oven to 250 degrees and add the mushrooms on top (do not stir in). Re-cover and let cook for another 1/2 hour.
7. Check the meat, it should be fork tender. If it is, remove the pot from the oven and place it on the stove on low heat. If there is any fat sitting on the top, skim it off. Then, take about 1/2 the sauce from the pan and put into a blender and puree until smooth. Pour the puree back into the pot and bring up to temperature. If the sauce needs a little more thickening, add a mixture of two tablespoons of  flour with a tablespoon of melted butter and let simmer until it thickens. Make sure to taste for seasoning at the end, it may need a little more salt to finish.
8. Serve the meat with the vegetable sauce spooned over it and a crusty bread for dipping. Enjoy!

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