Pot Roast

Perfect for Sunday dinner, this beautiful roast offers hands-free bake time and a luscious homemade gravy that's totally delish!

MAKES: about 10 servings

• 5 1/2-6 lbs. boneless chuck roast (or two 3 lb. roasts)
• 1 head garlic, cloves peeled and sliced in half if very large
• 2 1/2 tsp. salt
• 2 1/2 tsp. freshly ground black pepper
• 4 Tbs. vegetable oil, divided
• 1/3 c. all-purpose flour
• 2 c. chopped onions
• 1 c. celery
• 1 c. chopped carrots
• 1 1/2 qt. beef stock
• 1/4 cup red wine
• 1/4 c. tomato paste
• 2 bay leaves
• 2 lbs. red potatoes, peeled and quartered

1. Preheat oven to 325 degrees. Make 1 1/2 in. deep slits around outside of roast. Insert garlic cloves into slits. Rub with salt and pepper.
2. Heat Dutch oven on high; add 2 Tbs. oil. Add roast; sear 4 min. per side.
3. Remove meat from pan and reduce heat to med.-high. Add remaining oil and flour and cook until brown, stirring constantly. Cook onions, celery and carrots until softened. Stir in stock, wine, tomato paste and bay leaves. Return roast to pan with potatoes. Cook in oven for 3-4 hrs. covered.
4. Remove meat and potatoes. Place pot on stove over med.-high heat; cook until gravy thickens Remove bay leaves and puree. Slice meat and cut potatoes, and return to pot with gravy. Serve warm.