Kittencal's Beef Pot Roast #2

Total Time: 2 hrs 50 mins Preparation Time: 20 mins Cook Time: 2 hrs 30 mins

Ingredients

• Servings: 6
• 1 (4 lb) beef, blade or 1 (4 lb) chuck roast
• seasoning salt
• pepper
• 1/4 cup olive oil
• 2 large onions, chopped
• 2 tablespoons fresh minced garlic
• 2 tablespoons dried thyme
• 1 teaspoon dried basil
• 1 teaspoon dried chili pepper flakes (optional)
• 2 bay leaves
• 2 tablespoons tomato paste (use tablespoons!)
• 2 cups dry red wine (can use more red wine)
• 1 (10 ounce) can beef broth, undiluted
• 1 (10 ounce) can consomme, undiluted (or use all broth or all consomme)
• 1 (2 ounce) package lipton onion soup mix
• 1 lb fresh small button mushroom
• 1 small potato, peeled
• 1 carrot, chopped

Recipe

• 1 season the roast all over generously with seasoning salt and pepper.
• 2 heat oil in a small roasting pan that has a lid.
• 3 brown the roast well on all sides, this should take about 20 minutes; remove to a plate (make certain to really brown the roast well, it will add to the flavor of the gravy).
• 4 to the same roaster pan add in onions, garlic, dried thyme, basil and dried chili peppers (if using) and the bay leaf; saute, stirring with a wooden spoon for about 5 minutes.
• 5 add in tomato paste and stir with a wooden spoon for 2 minutes, scraping any browned bits from the bottom of the pan.
• 6 add in the wine, consumme, broth and onion soup mix (do not add in any salt as yet!) bring to a boil and simmer on top of the stove for 5 minutes.
• 7 set oven to 350 degrees.
• 8 place the roast fat-side up in the broth mix and cover the roaster.
• 9 cook in the oven for about 1 hour.
• 10 remove from oven and turn the roast onto the other side.
• 11 at this point, add in small potatoes, chopped carrots and/or small fresh button mushrooms if desired, and season the gravy with salt if needed.
• 12 place back in the oven to cook for another 1-1/2 hours, or until roast is tender (if the roast is not tender yet, turn over yet again and place back in the oven , cook until tender).
• 13 remove the roast to a cutting board and let rest for 20 minutes before slicing.
• 14 remove any fat from on top of the gravy and serve with roast.
• 15 **note** if you prefer a thick gravy, mix 2-3 tablespoons cold water with 2 tablespoons flour to make a paste add to the simmering gravy and stir until thickened.
• 16 delicious!