Nothing says love on a cold winters night like old fashioned pot roast. We were looking for some good comfort food and this fit the bill. There are a couple ways I like to cook pot roast. One way is to slow cook the roast all day in a crock pot. But I think my favorite, to get the most flavor, is to use my large oval dutch oven. That is how I did this one. Along with the roast, I added some veggies to complete the meal.
First you need to season the pot roast. I just use salt and pepper. Then heat some olive oil in the dutch oven over medium heat. Brown the roast on all sides, about 2 minutes per side.
Remove roast and deglaze the pan using about 1/2 cup red wine. Be sure to scrape the bits from the bottom of the pan. Put meat back in the pan, add enough beef stock to cover the meat about half way. Now add the veggies. I used carrots, fennel, onions and mushrooms(add the mushrooms during the last hour of roasting). Bring to a boil, cover and roast in a 275 degree oven for about 4 hours. The roast should be fork tender.
When done remove the meat, cover with foil and let rest while you get everything else ready. Remove the veggies to a bowl and make the gravy.
For the gravy add some juice from the pan, put in a teaspoon of xanthan gum (Kris and I do not eat wheat so we use this for a thickener) and bring to a boil. Cook, stirring constantly until thickened. Serve with roast and veggies. Enjoy!