Ingredients for Pot Roast

• 3 pound beef roast

• 3 tablespoons butter

• 2 tablespoons olive oil

• 3 large garlic cloves

• all purpose flour

• 1 1-lb. package carrots, peeled and cut into 2 inch chunks

• 10 stalks of celery, leaves included, cut into 2 inch chunks

• 1 large onion, sliced in quarter rounds

• 2 16-ounce packages of whole cremini mushrooms, stems removed

• 1-1/2 cups merlot wine

• 1 28-ounce can diced tomatoes

• 3 cups chicken stock

• red potatoes, about 7, quartered

• 3 sprigs rosemary

• 3 sprigs thyme

• kosher salt

• pepper

• 1 teaspoon Italian seasoning

Directions

Preheat oven to 325 degrees. Liberally sprinkle kosher salt and pepper on both sides of roast. Dredge in flour. Melt butter and oil together in a Dutch oven. Place roast in Dutch oven and brown all sides.  I browned the first side for about 4 minutes for a really nice crust.  I browned the second side for about 2-1/2 minutes and then browned the edges. Remove roast from Dutch oven and set on a plate.

Add carrots, celery and onion to Dutch oven and cook until tender, about 6 minutes. Add merlot and tomatoes and bring to a boil. Tie the rosemary and thyme together in a bundle and add to Dutch oven. Add garlic and mushrooms to the pot.  Pour chicken stock into the Dutch oven and place meat back in.  Lay your quartered potatoes around the meat and sprinkle about 1/2 teaspoon of kosher salt and 1/2 teaspoon of pepper onto the potatoes. Sprinkle Italian seasoning over everything and put the lid on.

Place in your preheated oven for 3 hours. After one hour, turn the temperature down to 275 degrees. Enjoy!

Until next time, Kris