Apartment Pot Roast

  • 2-3 lbs beef eye chuck roast, tied
  • 2 large golden Yukon potatoes, medium cubes
  • 3 medium carrots, 2 large sliced for roasting, 1 diced
  • 1 tbsp minced parsley
  • 1 large onion, thin sliced
  • 1 large celery stick , diced
  • 2 cloves garlic, crushed
  • 5-10 pepper corns
  • 5-10 sprigs fresh thyme
  • 1 large bay leaf
  • 1 tbsp flour
  • 2 tsp Worcestershire or fish sauce
  • 1.5 tbsp red wine vinegar
  • 1.25 cup homemade chicken stock
    Season roast 1-24 hours before cooking with salt and pepper.
    Preheat oven 325-350F.
    Pat dry then sear roast medium high all over in a pot or Dutch oven in high heat oil. 10 min.
    Reserve roast and add all vegetables except larger carrot and potatoes. Medium heat.
    Season, sauté veg over low for 3 min then add flour, stirring for 3-5 more min. Then add thyme, pepper corns and bay. stir on med heat for a few more min to cook flour well.
    Add broth, vinegar and Worcestershire, stir. Bring to gentile boil then simmer.
    Add roast to pot. Cover, then place in oven for 2 hours, turning and checking roast every 30 min.
    Once roast is very tender (a little piece can be torn from a corner) remove roast and strain gravy of all veg, pushing on the veggies to get as much moisture out as possible.
    Add the strained gravy back to the pan, then add the potatoes and carrots. Add roast back to pot. Cook for 45 min. Check for done-ness with the tip of a knife.
    Remove kitchen string from beef. Allow meat to rest for 10 min before slicing and serving.
    Top plates with extra gravy and freshly chopped parsley.

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