Yankee Pot Roast with a rich, healthy gravy

Pot roast has to be one of my all time favorite meals.  From the simplest cuts of meat, comes the tenderest, melt-in-your-mouth meal.

Yankee Pot Roast with a Rich, Healthy Gravy

1/2 cup flour
3/4 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon freshly ground black pepper
1 tablespoon vegetable oil
3-4 pound chuck roast or pot roast
2 cloves garlic
1 carrot, peeled and cut into large chunks
1 onion, peeled and cut into large chunks
4 cups beef stock
2 cups red wine
1-2 tablespoons butter

Combine the first four ingredients in a medium sized bowl.  Coat the chuck roast with the seasoning.  Heat a Dutch oven (or other ovenproof pot with cover) over medium-high heat.  Add the oil and carefully place the chuck roast in the oil.  Brown all sides, reducing heat to medium if the edges start to scorch.  This should take about 20 minutes.  Add the rest of the ingredients except the butter to the pot and cover.  Bake in 350° oven for 2 hours or until the roast is tender.  Set the meat aside and cover.  Pour the liquid, vegetables and all, into a blender or food processor.  Very carefully pulse the liquid and then puree.  Add butter one half tablespoon at a time.  Slice the meat with a sharp knife and serve immediately with the gravy.

Serves 4-6 generously

Annie
LOVE the smell of the house on days like today

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