Life is busy. Our days are spent running from one activity to the next. We try and keep Sundays free, a day to spend at home and putter around the house. Sundays seem like the perfect day to have something cooking for a few hours, filling the house with aromatic smells.
Yesterday we spent our Sunday enjoying the smells of a roast while we hung around the house. Cooked alongside lots of veggies and topped with a creamy gravy, this pot roast gives a sense of comfort. The perfect Sunday Supper.
We love beef around here. Since we love it so much, I felt I had to enter the Canadian Beef Blogger Ambassador Contest. I am up against 9 other competitors and would love your votes. Thanks for your help! Click here to vote.
Beef Pot Roast
1 small roast (3 to 4 pounds)
3 carrots, cut into chunks
2 onions, cut into large chunks
handful brussel sprouts, halved
1 pound mini potatoes, halved
6 cloves garlic
1 cup red wine
4 cups beef broth
Preheat the oven to 300 degrees. Heat oil in a pot on the stove. Add the onions and cook for a couple minutes. Remove and place on a dish. Add the carrots and brussel sprouts. Cook until there is a bit of colour. Remove and place with the onions.
Coat the roast with salt and pepper. Sear on all sides until there is a nice crust. Remove from the pan. Add one cup of red wine to deglaze the pan and scrape up all the bits. Place the roast back in along with the vegetables (including the potatoes) and cover with beef broth. Add a couple sprigs of thyme, throw in the garlic and place in the oven for approximately 3 1/2 hours.
Remove the roast and cover with foil. Remove the vegetables. In a small pot, melt 2 TB butter and add 1/4 cup flour. Slowly add the drippings from the roast and stir until smooth.