4 pound beef chuck roast (Mama called this a pot roast.)
1/3 cup all-purpose flour, plus more for coating
3 tablespoons olive oil
4 medium carrots, cut in 2 to 3-inch slices
3 stalks celery, cut into 2-inch slices
1 medium onion, cut in quarters
3 cloves garlic, cut in half
3 tablespoons tomato paste
1 cup red wine
3 cups beef broth (I used chicken broth, because I didn't have beef.)
2 bay leaves
1/4 tsp ground cinnamon
1/8 tsp ground clove
salt and pepper
1/2 cup loosely packed parsley leaves, chopped
- Sprinkle the roast all over with 2 & 1/2 teaspoons salt and 1 & 1/2 teaspoons pepper.
- Dredge (coat) on all sides with a little flour. Place in a skillet with 2 tbsp of olive oil on medium-high heat. Brown on all sides, about 8 minutes total. Place in crock pot.
- Tuck in carrots, celery, onions and garlic around the sides of the roast in the crock pot.
- Add the remaining 1 tablespoon oil to the skillet over medium heat. Add the tomato paste and stir for about 1 minute.
- Add 1/3 cup of flour and 1 cup of wine; stir continuously until thickened.
- Add broth, bay leaves, and spices. Bring to a simmer, stirring until smooth for about 3 to 4 minutes. Pour into the crock pot and cover.
- I cooked on high for 3 hours and on low for an additional 2 hours. Just check to see if it's done and the veggies are tender.
- Take the roast out of the pot and let it sit for about 5 minutes.
- Strain the gravy, saving both gravy and vegetables separately.
- Sprinkle vegetables with 1/4 cup of the parsley and stir slightly.
- Stir the remaining parsley into the gravy and season with salt and pepper, as needed.
- Serve with rice or potatoes and gravy on the side!
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