1 2-3lb U.S. Choice Chuck Roll Yankee Pot Roast
3 Garlic Cloves peeled
3 Rosemary sprigs leaves removed
½ tsp Sea Salt
3T Extra Virgin Olive Oil (plus 1T for searing)
2 Bay Leafs
Mirepoix: 2 large onions, 3 celery stalks, 3 carrots, 2 parsnips
All cut into large chunks
2 Cups Red Wine
2 cans Whole tomatoes w/ juice (crushed by hand)
½ Cup Beef Stock
4 oz Glace de Veau
3 T Butter
4 T Flour
Taste Salt and Pepper
Preheat oven 325*F.
In a food processor puree garlic cloves, rosemary, olive oil, and sea salt.
Season both sides of Chuck Roll w/ salt and pepper. Place large roasting pan or Dutch oven over medium high heat with olive oil. Place Chuck Roll in hot pan and sear till golden brown on both sides. Smear garlic herb mixture all over the pot roast. Add all vegetables around the roast add wine, stock, bay leaves, and tomatoes. Cover with foil or lid and roast for approx 3-4 hours or until fork tender. Basting with the juices every 30-40 minutes. In a small sauté pan, melt butter and mix in flour with wooden spoon and gentle cook and stir roux mixture for approx 5 minutes.
Move pot roast to a cutting board and let it rest for 10-15 minutes loosely covered with foil. Remove all the vegetables and place on a platter and cover. Scoop out some of the excess fat left in the pot and place onto of the stove and bring to a simmer, adding the Glace de Veau and let reduce, add the roux mixture and whisk while simmering and let cook for 10-15 minutes. Slice the pot roast and serve with pan gravy and vegetables.