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–+ servings
Tuscan Sunday Pot Roast
Ellbee’s Garlic Kitchen Box

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.
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Total Time 3 hours 30 minutes
Servings: 8 servings
Course: Main Dishes
Ingredients Method Notes

Ingredients
  

Method
 

  1. 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.
  2. 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.
  3. Cover and braise until fork-tender, 2 1/2 to 3 hours. Transfer roast and vegetables to a platter and keep warm.
  4. 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.

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