Not a Crock...Pot Roast

I made a Pot Roast on Sunday with the idea that I was going to snaz it up a bit. It turned out to be the best Pot Roast I have ever had or made-seriously it was awesome. My husband thought so as well and we think its so good that you could serve it on any special occasion and your guests won't feel gypped! So this is what I did....

Buy a chuck roast with the bone in-
Salt and pepper and garlic powder the whole thing pretty heavily.
Roll the roast in all purpose flour just to cover lightly on all sides.

In a large dutch oven (I use a enameled cast iron pot) or a wide, semi deep soup type pot with a lid that is oven safe. A covered oven safe casserole would work too I would just do all of the steps before putting into the oven in a large skillet or stove top safe pot and then add it to the oven safe dish.

Heat up a few tablespoons of vegetable oil on high and add roast. Don't turn the roast for at least 3-4 minutes or longer. Allow it to get really brown before flipping. Do this to both sides. The better it browns the better it tastes. Remove the roast from the pot. Then use the following:

1 medium onion, diced
2 big handfuls of baby carrots
1 can diced tomatoes
2 cups red wine-any dry variety will do
1 32 oz carton chicken broth
3 tablespoons of brandy or cognac-don't leave this out..you may be tempted to but I promise it makes a huge difference!
1 bay leaf
2 tablespoons minced garlic

OK, so after you remove the roast. Add veggies and garlic and saute for a minute or two. Add wine and stir and scrape the bits off the bottom of the pot. Add the chicken stock, brandy and whole can of tomatoes. Bring to a boil. Reduce to a simmer and add roast -tuck it down into the juices until almost covered. Put the lid on and put into a 300 degree oven. Cook for about 3 hours, until meat falls away from bone and is fork tender.

Once out of the oven, remove meat and veggies and set aside. Bring juices to a slow boil and add a Buerre Manie- 3 tablespoons of butter mashed together with a fork with 3 tablespoons of flour. Mash them until it forms a paste and then whisk into juices and stir for a minute or two until sauce thickens. Season with salt and pepper and now you can add meat and veggies back to the pot. Enjoy!