Savory Pot Roast

The secret to making a great roast is searing in the juices at the very beginning.

2 tablespoons canola oil
3 1/2 - 4 pound boneless chuck roast
1/2 onion minced
1 tablespoon minced garlic
1 tablespoon parsley
1 teaspoon oregano
1 teaspoon basil
1 bay leaf
1 cup water
salt and pepper
6 medium potatoes, wedged
6 carrots, peeled and sliced
6 button mushrooms, sliced
1 onion, quartered
2 tablespoons flour
1/4 cup water

Heat oil in large dutch oven. Add roast and cook until brown on all sides. Add onion, garlic, and herbs, along with 1 cup water. Reduce heat to low and cover. Simmer for 3-3 1/2 hours until meat is tender and falls apart with a fork, adding more water as needed. Remove roast from cooker and keep warm. Add prepared vegetables to broth mixture. Sprinkle with salt and pepper. Cover and bake in 375 degree oven for 30-40 minutes until fork tender, stirring vegetables in broth at least twice. Pour broth into small saucepan, adding water if needed to make 2 cups. Add roast to vegetables and keep warm in oven.

In glass measuring cup mix together flour and 1/4 cup water. Beat well until smooth. Pour into boiling broth mixture and cook until sauce thickens. Serve over roast and vegetables.
Wine Recommendation: William Hill North Coast Cabernet Sauvignon 2013

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