Classic Beef Pot Roast

Instructions

1. Step 1

   Gather the ingredients.

2. Step 2

   Pre-heat oven to 300 F (150 C).

3. Step 3

   In a heavy, cast-iron dutch oven or brazier, heat the oil over high heat, then add the meat and sear it thoroughly, using a pair of tongs to turn it. When a nice brown crust has developed on all sides of the meat, remove it from the pan and set it aside.

4. Step 4

   Add the carrot, celery, onion, and garlic to the pot and cook for 5 minutes or so, or until the onion is slightly translucent.

5. Step 5

   Return the meat to the pot and add the tomatoes, stock, bay leaves, thyme, and peppercorns. Heat on the stovetop until the liquid comes to a boil.

6. Step 6

   Then cover with a tight-fitting lid and transfer the whole thing to the oven. Cook 4 to 5 hours or until the meat is tender.

7. Step 7

   Remove pot from the oven and leave the meat in the braising liquid while you make the sauce.

8. Step 8

   Ladle out around two cups of the braising liquid and pour it through a mesh strainer.

9. Step 9

   Skim off any fat from the top.

10. Step 10

    Heat the butter in a separate saucepan, then gradually stir in the flour until a paste forms.

11. Step 11

    Heat for a few minutes, stirring, until the roux is a rich brown color.

12. Step 12

    Whisk the hot liquid into the roux, a little at a time and simmer for about 15 minutes.

13. Step 13

    Then strain through a fine-mesh sieve and season to taste with Kosher salt and freshly ground black pepper.

14. Step 14

    Slice the meat across the grain , arrange slices on warm plates, sauce generously and serve while the sauce is hot.

15. Step 15

    Enjoy!