Individual Pot Roasts
 
 
Serves: 6
Ingredients
  • 3 lb beef chuck roast, cut into 6 to 8 pieces (if you're not comfortable doing this ask the meat department to do it)
  • Kosher salt
  • Fresh ground black pepper
  • 3 tablespoons vegetable oil
  • 1 cup chopped yellow onion
  • ½ cup chopped carrot
  • ¾ cup red wine
  • 1-1/2 cups beef broth or stock, or more as needed
  • 1 tablespoon tomato paste or 2 tablespoons tomato sauce
  • 3 cloves garlic, peeled and lightly smashed open
  • 1 bay leaf
  • 1 tablespoon chopped fresh rosemary or 1 teaspoon dried
  • 1 tablespoon chopped fresh thyme or 1 teaspoon dried
  • ¼ cup all-purpose flour
  • ⅓ cup beef broth or water
Instructions
  1. Preheat oven to 300 degrees F.
  2. Choose a dutch oven style pan with a tight fitting lid that can be used to brown the beef and cook the vegetables and then transferred to the oven (beef should fit in a single layer in the pan).
  3. Pat meat dry with paper towels then sprinkle both sides with salt and pepper.
  4. Heat 2 tablespoons oil over medium heat; add beef (in batches if necessary) and cook until browned, about 3 to 5 minutes; turn and repeat with other side. Remove beef.
  5. To the same pan, add additional 1 tablespoon of oil if needed, then add onions and carrots and cook and stir until softened and lightly browned.
  6. Add wine, bring to a simmer and cook to slightly reduce about 2 minutes. Add beef broth, tomato paste, garlic, bay leaf, rosemary and thyme. Bring to a simmer, stirring to incorporate tomato paste. Add browned beef, in a single layer, making sure the liquid comes halfway up sides of beef (adding more broth if necessary). Cover and transfer to preheated oven.
  7. Cook until beef is cooked through and tender (a fork poked into the beef pulls the meat away fairly easy) adding more broth if necessary to keep beef covered halfway up sides and not allowing the liquid to boil (check after about 45 minutes and if liquid is boiling and not simmering, adjust oven temperature down to 275 degrees F.) about 2 to 2-1/2 hours.
  8. Remove beef from pan and keep warm. Skim the fat from the surface of the broth. In a small bowl, whisk together flour and ⅓ cup broth to make a loose paste ("slurry"). Add a few tablespoons of the braising broth to the paste and stir until smooth (this "tempers" the flour so it won't clump up) then whisk it back into the braising liquid. Simmer while stirring 1 to 2 minutes. Taste and season with salt and pepper.
  9. Arrange beef on a platter or individual plates. Pour sauce over and around beef.
Notes
*Roasted Potatoes to serve with Individual Pot Roasts: Preheat oven to 400 degrees F. Toss 1-1/2 pounds small Yukon Gold, white skinned or fingerling potatoes with 2 tablespoons olive oil. Transfer to a baking sheet and sprinkle with kosher salt and fresh ground black pepper. Bake until softened and lightly browned, about 25 minutes.
Recipe by A Year at the Table at http://ayearatthetable.com/pot-roast-revisited/