Sunday Roast

Ingredientai

• 1 onion, peeled and chopped into quarters

• 3 stalks of celery, cut into 3-4" long chunks

• 6 carrots, cut into chunks

• 5 large potatoes, cut into chunks

• 3 cloves of garlic

• 3 Ibs. chuck roast

• 2 T butter

• 2 c red wine or beef stock

Nurodymai

Preheat the oven to 350 and prep the vegetables. Season both sides of the roast with lots of salt and pepper. Add 2 T. butter and several tablespoons of oil to an oven-safe dutch oven. Heat until the butter is melted and the oil is hot. Then add the meat and sear the front, back, and sides until it has a nice crust. Remove the meat and add the vegetables. Cook for a couple of minutes and then add either 2 c. red wine or beef stock. Use the liquid to deglaze the bottom of the pan and then add the garlic. Add a little more broth (veggies should be pretty submerged) and sprinkle thyme on top of everything. Put it in the oven and roast for 45 minutes per pound or longer. After removing the meat and veggies, you can make gravy with the leftover juice.