Pot Roast with Gravy

We served Pot Roast for the first time tonight using the Glen-Mor Restaurant recipe, as best remembered by Jim. I struggled to take a good picture, and none of the photos capture how good the meal tasted.

Servings: 6 to 8

1 boneless top round roast, approximately 4 to 5 lbs.
2 carrots
2 stalks celery
1 medium onion
3 cloves garlic

2 Tbsp. vegetable or canola oil
1-1/2 to 2 qts. beef stock
2 to 3 Tbsp. salt
4 tsp. ground pepper
1/2 cup plus 6 Tbsp. all purpose flour, divided
15 oz. canned crushed tomatoes
2 tsp. white vinegar
1-1/2 tsp. chili powder

Prepare mirepoix
Roughly chop carrots, celery, and onions and set aside together. Mince garlic and set aside with the other vegetables.

Prepare and brown beef
Tie beef with butcher’s twine. Place 1/2 cup of flour in a shallow bowl. Coat beef in flour. Heat vegetable oil in a large Dutch oven over medium heat. Add beef and brown on all sides, approximately 2 to 3 minutes per side. Remove beef from Dutch oven to a plate.

Prepare stock and tomato sauce
Heat 1-1/2 qts. stock in a separate medium pot until simmering. Combine crushed tomatoes, vinegar, and chili powder in a small mixing bowl. Add tomato sauce to stock and stir to combine.

Saute vegetables
Add carrots, celery, onions, and garlic to the Dutch oven and saute over medium heat until tender, approximately 6 to 8 minutes. Add remaining 6 Tbsp. of flour and stir with a whisk to create a roux.  Allow the roux to cook over low heat for approximately 4 minutes, stirring frequently. Pour stock and tomato sauce mixture into the Dutch oven and stir, cooking over medium heat for approximately 5 minutes or until sauce is thickened.

Cook beef
Return beef to the Dutch oven and submerge in sauce. Add additional stock as needed to submerge beef. Cover Dutch oven with a crack to allow steam to escape. Cook over medium-low heat for 2-1/2 to 3 hours. Skim fat off surface of the cooking liquid and discard every 15 to 20 minutes.

Make gravy
Transfer cooked pot roast to a plate and cover with foil to rest. Pour cooking liquid through a strainer to yield gravy, discard solids and vegetables.

Slice pot roast and serve with gravy.

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