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Roast Beef Dinner with Gravy

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Ingredients:

black pepper
kosher salt
3 tablespoons olive oil
2 to 4 pounds beef chuck roast
1 large onion, chopped into large pieces
4 carrots, cut into large pieces
1 - 1.5 pounds baby red potatoes (washed) or Little Potato Company Potatoes
1 cup red wine
2 cups beef broth
4 cloves garlic, chopped
1 teaspoon fresh rosemary, chopped
1 teaspoon fresh thyme, chopped
2 bay leaves
2 tablespoons cornstarch
1/4 teaspoon white pepper or to taste

Directions:

  1. Preheat Oven to 300 degrees
  2. Season the roast generously with pepper and salt.
  3. Heat the olive oil in large pot or Dutch oven over medium-high heat on the stove top. Sear the roast on each side until browned.
  4. Add the onions to the side of the roast. Combine wine, beef broth, rosemary, garlic, thyme, bay leaves and pour over the roast. Bring to a boil over medium-high heat.
  5. Cover and place in oven for two hours.
  6. Remove the cover and add potatoes, carrots, and bake an additional 1 1/2 hours or until the roast is fall apart tender and potatoes and carrots are cooked. Remove bay leaves.
  7. Place roast, potatoes, carrots on a serving platter and cover with foil while you prepare the gravy.
  8. Place dutch oven or pot containing juices from roast on stove top over medium-high heat. Combine cornstarch with 2 tablespoons of cold water and whisk until smooth, add slowly to boiling juices and stir until thickened, add white pepper to taste and serve immediately.
Course:
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