Saturday, January 1, 2022


My mom always had a rosemary bush in her backyard. She would ask me to cut a few sprigs for her when she made a Sunday roast beef or pot roast dinner. Rosemary and beef go so well together. She would thicken the broth into a delicious gravy by adding softened butter mixed with flour. She didn’t know the fancy French word for it was “burre maniĆ©”, which translates to kneaded butter in English. This is definitely a traditional Southern Sunday pot roast dinner.

1 T avocado oil or peanut oil

One (3 to 3 ½ lb) boneless chuck roast, untied
Sea salt and freshly ground black pepper

1 cup red wine, such as Merlot
2 cups beef broth
3 sprigs fresh thyme
1 sprig fresh rosemary
1 t granulated garlic
2 bay leaves

6 large carrots, peeled and cut into large chunks
8 to 10 red potatoes, scrubbed clean, eyes removed and cut in half
½ bag frozen pearl onions or 2 medium onions, coarsely chopped

3 T unsalted butter, softened
3 T all-purpose flour

Preheat oven to 275 degrees F.

Season meat with salt and pepper on all sides.
In a large Dutch oven, heat oil over medium-high heat.
Brown meat on all sides.

Remove meat when browned and set aside on a platter.
Add wine to deglaze the pan and stir up the browned bits with a wooden spoon.
Add the beef broth, thyme, rosemary, garlic powder, and bay leaves.
Stir to combine and return the meat to the pan.

Bring to a boil then cover with a lid and transfer to the oven and cook for 3 hours.
Remove from oven and add the carrots, potatoes, and onions.
Return to oven and cook another 2 hours.

Remove pot from oven and place on top of the stove, remove roast from pan and place on a platter and keep warm in a 200 degree F oven.
Remove potatoes, carrots, and onions from the pan to a bowl and keep warm along with the roast.
Discard sprigs of herbs and bay leaves.

In a small bowl, add the softened butter and mix in the flour with a fork.
Add to pan and over medium heat, bring the liquid to a boil.
Boil for about 5 minutes, to thicken.

Remove platter and bowl of vegetables from oven and break apart some of the roast.
Surround roast with vegetables and drizzle meat with a little of the gravy.
Pour the rest of the gravy into a warm gravy boat to take to the table.

Serves 4 to 6

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