Our pot roast is simple and is one of the consistent best sellers at the Restaurant. Probably that’s because it tastes just like your Grandma’s. Using the vegetables as a roasting rack works with many types of roast or turkey and chicken, and produces an especially tasty gravy.
Preheat oven to 300F.
Place in a deep roasting pan to make a base for the roast to sit on:
1 pound yellow onions, rough chop
1 pound carrots, rough chop
1 pound celery, rough chop
½ bulb garlic, minced
Place on top of vegetables:
3-5 pounds chuck roast, seasoned generously with salt and pepper
2 cups red wine
a few sprigs of thyme, basil, and tarragon
water as needed to almost cover roast
Cover pan with aluminum foil and place in oven. Cook 4 to 5 hours or until tender. Allow the roast to rest for 20 to 30 minutes. Strain juices off from pan into separate sauce pan. Bring to a boil and add enough roux to thicken the sauce and season. Serve roast with pan vegetables and gravy. Makes 5-6 servings with leftovers