Natalie’s Pot Roast

My go to pot roast for a cold day! It’s amazing. low and slow!

Seasoning Mixture

1/4 cup brown sugar

2 tbsp garlic powder

2 tbsp onion powder

2 tsp oregano

2 tsp parsley

2 tsp thyme

2 tbsp salt

2 tsp pepper

1/2 tsp all spice

Pot roast ingredients

3 stalks celery chopped

4 stalks carrots chopped

1 onion diced

1 garlic head diced

1 stick butter

1 tbsp Peppercorns

3 cups of chicken or beef stock

1 cup of dry red wine (cabaret is what I used)

3 lb chuck roast

Gravy

1/2 stick butter

1/4 cup of flour (bread flour is a thicker consistency)

1 cup of chuck drippings

1/2 milk

Instructions

1. Add chopped carrots, celery, and onions to a pot with melted butter on medium and sauté for 20-25 minutes.

2. Cost the chuck roast with the seasoning mixture on all sides

3. Seat the roast for 5-7 minutes in oil to bring out all the flavor.

4. Add garlic to veggies till fragrant (3 minutes)

5. Add in roast, stock wine and peppercorns, (can place peppercorns in a satchel made of cheese cloth for east removal, they are just for flavor).

6. Place on lid and Put in oven at 275 degrees for 12 hours (can cook in a crockpot on low)

Gravy

1. Melt your butter on low.

2. Add in flour and cook till a golden color

3. Add in drippings and milk till gravy forms. No salt needed;drippings will add plenty of flavor.

Serve with your favorite mash potatoes!!