The perfect home cooked meal for cold weather woes. Pretty much the best version of meat and potatoes out there.
5 Lb beef chuck roast, trimmed
Kosher salt and pepper, to taste
1 Cup flour
½ Cup butter
3 Tbl grapeseed oil
3 Cups red wine, or beef stock
6 carrots, peeled and cut into thirds
4 shallots, peeled and quartered
1 Tbl minced garlic
2 bay leaves
6 sprigs fresh thyme, leaves only, chopped
3 sprigs fresh rosemary, leaves only, chopped
2 Lb Russet potatoes, peeled and cut into wedges
1. Heat oven to 325°. Pat beef dry using paper towels; season with salt and pepper and dredge in 1/2 cup flour. Heat oil in an 8-qt. Dutch oven over medium-high heat; cook beef, turning as needed, until browned, 18-20 minutes. Add wine or stock, carrots, shallots, garlic, bay leaves, thyme, and rosemary; Bring to a boil. Cover and transfer to oven; cook until beef is tender, about 4 hours.
2. Meanwhile, make a roux by melting butter in a saucepan over medium heat. Whisk in remaining flour and cook until thickened. Set aside.
3. About 20 minutes before beef is ready, boil potatoes in salted water until tender. Drain and keep warm.
4. When beef is tender, transfer it to a cutting board and allow to rest 10 minutes before slicing. While beef is resting, strain pan juices through a sieve into a saucepan, reserving carrots. Cook over medium-high heat, whisking in roux. Bring to a boil, then simmer until thickened to your liking, 6-8 minutes. Serve pot roast with potatoes, gravy, and carrots.