Tuscan Sunday Pot Roast
The kind of pot roast that makes the whole house smell like someone has been cooking something wonderful all day. Tuscan garlic, rosemary oil and a splash of bourbon balsamic build a rich, glossy gravy around fall-apart beef, potatoes and vegetables.
Ingredients
Method
- Heat oven to 325°F. Rub chuck roast with Ellbee's Tuscan Gourmet Garlic, salt and pepper. Heat Ellbee's Rosemary Olive Oil in a Dutch oven and sear roast deeply on both sides.
- Nestle onion, carrots, celery and potatoes around the roast. Pour in beef broth and Ellbee's Bourbon Balsamic Vinegar, then add rosemary. The liquid should come about one-third of the way up the roast.
- Cover and braise until fork-tender, 2 1/2 to 3 hours. Transfer roast and vegetables to a platter and keep warm.
- Whisk cornstarch slurry into the hot braising liquid and simmer until glossy. Slice or pull the roast, spoon over gravy and serve with vegetables.
Notes
Time: 210 min
Kitchen tip: Make it a day ahead if you can—the flavor gets even better, and chilled fat lifts right off before reheating.
