1 ½cupsred winea dry variety that you would also drink
3cupsbeef broth
3sprigsRosemary
3sprigsThymetie together with the rosemary with some kitchen string
6clovesgarlic
1leafBay
For the Gravy:
Liquid from the roast/vegetables noted above.
1capKitchen Bouquet
4TbsHeavy Cream
Salt and pepper to taste
2Tbsflour
Instructions
For the Roast
Preheat oven to 275. Liberally – and I mean VERY liberally – more than you think is prudent - salt and pepper the roast and then sprinkle with the raw sugar (brown sugar will do if you don’t have raw).
Then let the roast sit while you work on the other things.
Put the oil in a Dutch oven (make sure you have a pot you can put the whole thing in the oven – with the lid on). Anyway, this same pot - put on top of the stove and set the burner on HIGH (really, high) and let it heat.
While this preheats – cut your onions and carrots in half and chop.
When the oil is hot – put your onions in – the entire half onions and let it get good and brown on both sides. Remove the onions to a plate (we are just developing some flavors here- remember I said this recipe takes care of the flavor issue). Then do the same thing with the carrots – you can put them all in at one time. Let them get good and dark in some places – turn them over and do the other side. Remove to a plate. Now do the same thing with the roast – plunk that bad boy in there and let him sizzle for a good 2-3 minutes on each side – top and bottom and all sides. Then remove to a plate. (they can all sit on the same plate)
Once everyone is out of the pot, pour the wine in all at once and use a wooden spoon to scrape up the burnt bits from the bottom of the pot – turn the heat down to medium. (this is where the great flavors come from)
Allow the wine to bubble for a minute or two while you scrape and then return the meat to the pot – put the carrots and onions on top and add the Rosemary and Thyme bundle. Poke the smashed garlic cloves and the bay leaf down in the wine. If you don’t keep the rosemary and thyme tied up in a bundle, you will end up with little sticks in your dinner – ask me how I know.
Add the beef broth – you want the broth to come up to a little more than half way up the side of the roast. Add more or less but use the side of the roast as a guide to how deep the broth needs to be.
Put the lid on your dutch oven and put the whole thing into the oven on the middle rack – and that is all you need to do until dinner time!
After 3 ½ hours – check the roast – spoon some of the drippings over the top of the roast and do this every 15 minutes until done. Check the roast at the 4 hour mark and if its falling apart – great – its done. If it still seems tough – put it back in for another 30 minutes. Keep spooning the liquid over the top and checking every 30 minutes until you can stick a fork in it and it separates easily.
Once its falling apart – remove the whole pot from the oven. Remove the roast from the pot to a plate with all of the vegetables.
For the Gravy
Heat the liquid from the roast on the stove top on medium high heat.
Add the Kitchen Bouquet and cream – stir.
In a small bowl mix the flour mix with just enough cool water to turn it to liquid. Whisk into the liquid on the stove top and whisk furiously until you don’t see any flour lumps.
Allow to heat until thickened – taste – add salt and pepper until it tastes just right.
Video
Notes
This roast is a more involved roast than some but it really brings out the flavor. You'll be glad you put the work in!