#(prep 20min)

Pot Roast

Ingredients

1/4 cup avocado oil

3 onions, (diced)

3 - 4 pound top or bottom round beef roast (I used rump roast)

Flour for dredging

8 carrots, quartered

3 ribs celery (diced)

2 1/2 cups beef broth

1 1/2 cups hearty red wine (I used Bordeaux)

3 garlic cloves, minced

6-8 sprigs fresh thyme

2 bay leaves

1 teaspoon freshly ground black pepper

Kosher or sea salt to taste

For gravy:

2 tablespoons unsalted butter at room temperature

2 tablespoons flour

Instructions

Coat the beef roast with flour on all surfaces. Heat the olive oil and saute the onions and garlic in a large skillet. Add the beef to the skillet and sear evenly on all sides, using tongs to turn the roast, about 5 minutes per side. Transfer to a plate and set aside.

Deglaze the skillet: Add the wine and 1 cup of the beef stock, scraping up the browned bits from the bottom of the pot.

Place the roast in a crock pot, pour the beef broth wine mixture over the roast. Add remaining beef broth. Add the carrots, celery, onion, garlic, and bay leaves into the crock pot around the sides and place the thyme on top of the roast.

Cook on low setting for 8-9 hours or on high for 3-4 hours.

Transfer roast to a cutting board; let rest 10 minutes before carving. Transfer vegetables to a platter. Tent both with foil to keep warm.

To make the gravy

With a ladle, spoon the liquid from the crock pot into a 2 cup measuring cup. Strain juices through a fine-mesh sieve. In a 4-qt. saucepan over medium-high heat, melt 2 tablespoons butter, whisk 2 tablespoons flour into the butter and whisk in the 2 cups strained reserved juices; simmer stirring frequently, until the gravy is thick and bubbly, about 2 minutes. Taste and season with salt and pepper, if needed. Serve the roast with the gravy and vegetables.