Beef Pot Roast

Servings: 8
1 chuck roast 2 to 4 pounds
salt & pepper, to taste
3 Tablespoons olive oil
2 cups onion, chopped
2 cups celery, chopped
2 cups carrots, chopped
2 cups potato, chopped
1 1/2 cups beef stock
4 ounces red wine
2 bay leaf
1 1/2 teaspoons fresh thyme
1/2 cup butter
1/2 cup flour


Use a cast iron pan with a lid, add the olive oil. Season the entire roast with salt and pepper, brown the entire roast.  Remove the meat from the pan. Drain off all but a 1/4 cup of oil. Add the onions, celery, carrots, and potatoes to the pan.  Saute for about 5 minutes.
Add the beef stock and red wine. Bring to a boil, lower temperature to a simmer. Add thyme and bay leaves. Add the roast back into the pan. Adjust the heat so the liquid simmers.
The roast depending on the size may take 1 1/2 hours to 2 1/2 hours. When the meat is tender remove the roast and vegetables.

In a separate pan heat the butter. When liquified add the flour. Take this mixture and add it to the roasting
liquid, whisking vigorously. This will thicken the liquid. Turn the liquid up to a higher heat. Gravy will reach its thickest point upon boiling.
Place in serving dish with meat surrounded by vegetables and gravy lightly covering.