Pot Roast with with Mashed Potatoes and Gravy

1 Chuck Roast 3lb

1 Large Yellow Onion, peeled and cut in half

1 Whole Bulb Fresh Garlic, peeled, trimmed of top and smashed 

1 Tablespoon Onion Powder (not onion salt)

1/2 Tbsp Garlic Powder (not garlic salt)

2 Cups Beef Stock, I use Better than Bouillon Beef Paste (prepare 8 oz with water as directed). 

1 Cup Dry Red Wine (not sweet) recommend Merlot or Burgundy

2 Bay Leaf

1 Pinch Rosemary

1 Pinch Thyme

Fresh Cracked Pepper to taste

1 Tbsp Kitchen Bouquet 

Note on Salt. I do not add additional salt, the bullion has plenty. You can always add the salt on the plate. I love salt but it is not needed. 

Vegetables

5 Celery Ribs, chopped into bite-sized pieces

1/2 lb Bag Carrots, peeled and cut into thirds

1 lb Bag Frozen Green Beans optional

You can use regular onions, a couple of smaller ones, or a quartered large onion. or Pearl Onions, parboiled and popped out of the peels (optional)

1/2 Pound Peeled Potatoes or Omit the potatoes like I do and serve mashed on the side. 

Thickening

Cornstarch and Water Slurry

In a hot lightly oiled pan, on medium-high heat, sear the chuck roast on both sides. Place it in an oven roaster. Add wine to the hot pan and scrape up any browned bits. Place onion, smashed garlic, onion powder, garlic powder, cracked pepper, rosemary, thyme, bay leaves, simmered wine, prepared beef stock, and kitchen bouquet into the roaster. Cover the roast with lid and place in a 400-degree oven for 20 minutes, then turn the heat down to 350 and cook for about 3 1/2 to 4 hours.  

The last hour of roasting add your vegetables. 

The last five minutes of cooking, remove the pan from the oven and turn the heat to 400. Using a slotted spoon, pile vegetables on top of the meat (making a well to mix cornstarch with broth) Prepare the slurry and using a whisk mix cornstarch into broth stirring, tilt the pan and incorporate slurry into all of the broth. Return pan without the lid to the oven, about 5 minutes until it comes to a full bubble.  Pull it out and serve.

I usually double the recipe as this gets eaten up and is great as a leftover. You don't need to double the onion.

(made from caramelized veggies, gives the gravy that beautiful dark color)

(concentrate, prepare with hot water as directed)