Beef Pot Roast and Gravy...

Slow food such as pot roast is a true Canadian comfort dish and is much more than fuel. This roast is delicious, nutritious and sets off a kitchen full of wonderful aromatic anticipation! Usually these slow dinners are reserved for Sundays, but my husband has been away on a week-long business trip, and I thought what a terrific meal this was to welcome him home with a sit down dinner with the family... food away from home usually means breakfast on-the-go, sandwich lunch meetings and some greasy spoon for dinner near the hotel. The best thing ever is this recipe makes lots of gravy with healthy puréed vegetables to drench the meat and everything else in. So with that, pass the gravy boat please!

Beef Pot Roast and Gravy
Makes 8 servings

3 lb. (1.4 kg) boneless beef pot roast (see Cook's note below for which cuts make the best pot roast)

1/4 cup all-purpose flour

2 Tbsp. oil

1 medium onion, chopped

1 medium carrot, chopped

2 stalks celery, chopped
2 cloves garlic, minced
1 tsp. dried thyme
1 dried bay leaf
1 cup beef stock, or 1 cup water seasoned with beef bouillon cubes or liquid concentrate
1/2 cup red or white wine

2 Tbsp. tomato paste

Salt and ground black pepper to taste 

1/4 cup minced fresh parsley

Cook's NOTE: Which cuts of beef makes the best pot roast? Tough cuts do.. let's get into the specific cuts. 

Chuck – From the front portion of the animal; look for chuck roast, shoulder steak, boneless chuck roast or chuck shoulder pot roast.

Brisket – From the breast or lower chest with long strands of meat; the flat cut is leaner, the point cut has more fat; brisket is best sliced against the grain of the meat for maximum tenderness.
Round – From the rear leg area of the animal; look for rump roast or bottom round.

Pat roast dry; coat with flour. Shake off excess and reserve flout. Brown beef in a pan or skillet with oil over medium-high heat; brown beef all over, turning to cover all areas. Transfer to plate and set aside. TIP: If using dutch oven, continue to cook remainder of recipe in there.

Reduce heat to medium; add onions, carrots, celery, garlic, thyme and bay leaf stirring occasionally, until golden, about five minutes. Sprinkle with reserved flour; cook, stirring for one minute. Add beef stock, wine and tomato paste; bring to a simmer. Return roast and any juices to dutch oven. Cover and simmer over medium-low heat, turning halfway through, until tender, or pour vegetable mixture over roast in casserole and bake in oven at 325F, turning once for two hours.

Place remaining tomato paste in a freezer-lock bag 
and press flat. Freeze; break into pieces as you need. 

I cooked mine placed in a casserole in the toaster oven- perfect size for it and reduces energy consumption.

Transfer roast to cutting board; tent with foil and let stand for ten minutes before slicing. Meanwhile, skim fat from pan juices. Discard bay leaf. Pour cooking liquid into blender or use a hand-blender and purée until smooth. Slice roast; sprinkle with parsley.

Slow roasting yields nice tender slices of beef. True Canadian comfort!

Remove twine from roast before slicing.

Simply served with baked French fries, roasted broccoli and cauliflower and tomato slices dressed with EVOO.

And hefty helpings of gravy, but of course.......