This rustic pot roast is rich, flavourful and deserving of the wait.
- pot roast (approximately) - 5 lb.
- olive oil - 1 tbsp.
- medium onion roughly chopped - 1
- medium carrot, peeled and chopped - 1
- beef stock - 2 cups
- cup red wine - 1
- Garlic & Horseradish Potato Seasoning - 2 tbsp.
- fresh rosemary - 1 tsp.
- frozen/fresh market garlic - 2 cloves, chopped
- butter - 1 tbsp.
- all purpose flour - 1 tbsp.
- Dijon mustard - 1 tbsp.
Preheat oven to 300 F.
Heat oil in large ovenproof pot over medium-high heat.
Brown roast on all sides and transfer to a platter.
Add onion and carrot to same pot and reduce heat to medium-low.
Cook until onion is golden brown - about 8 minutes.
Stir in rosemary and garlic, sauté one minute.
Stir in Garlic & Horseradish Potato Seasoning before adding beef broth and
Return beef to pot, meat side down and bring to a boil. Cover and transfer to
oven. Bake about 2 hours.
Transfer beef to a platter and keep warm. OPTIONAL: Broth may be pureed in
blender before thickening.
Stir butter and flour in bowl to blend.
Whisk one cup of sauce and mustard into butter mixture.
Whisk mustard-butter mixture into sauce pot.
Boil sauce until thickened and slightly reduced, about 10 minutes.
Serve beef with sauce, Horseradish Garlic Mashed Potatoes, and
freshly steamed cauliflower