Slow Roasted Pot Roast with Veggie and Beef Gravy

Earlier this month I had a delicious family meal at Pot Roast and Pinot in Pensacola. My parents, my hubby, my daughter, and myself ate and ate until we couldn’t breathe…then we ordered dessert. And ate every bite. It was that mouthwatering, that amazing, that good. If you consider yourself a foodie like moi then you have to try this place! Better yet scroll on down and enter to win a $50 gift card to Pot Roast and Pinot so you can go all out and order an appetizer and dessert with your meal! What to hear more about my foodie adventures at Pot Roast and Pinot {aka Foodie Heaven}?

Read my review here.

This week I thought I would share some of my favorite dishes from Pot Roast and Pinot. The Chef has graciously provided a few of their recipes for me to remake at home and share with y’all!

First off, let’s start with their signature dish: Pot Roast.

Not just any Pot Roast, obviously. This place is anything but ordinary and predictable.

Their Pot Roast is slow roasted in the oven in a pot full of veggies, tomatoes, wine, and beef broth. Then the meat is removed and the veggies and sauce are blended together to make the Pot Roast “gravy”. Then served in a bowl with roasted potatoes and carrots.

It’s different than any Pot Roast I have ever had, but oh so tasty!

My Dad was the smart one who ordered the Pot Roast during our visit.

We all managed to sneak a bite before it was all gone though!

This is the {believe it or not} small portion!

Lunch is served with garlic mashed potatoes and dinner with roasted potatoes.

Food Fact from Pot Roast and Pinot

Did you know?

The term “Pot Roast” in print dates back to 1881 describing it as meat that is browned and cooked with vegetables and gravy in a deep pot or saucepan, usually covered.

I chose to keep my gravy slightly chunky so you could still taste the texture of the vegetables. Pot Roast and Pinot’s is darker, with more beef drippings and silky smooth.

Ingredients:

Makes 8-10 servings

1 cup all purpose flour
1 whole boneless chuck roast (4-5 pounds)
4 tbsp olive oil
1 bunch celery, chopped
2 onions, chopped
8 carrots, peeled and chopped
2 cups leeks, chopped
1 cup dry red wine
3 cups beef broth
1/4 cup diced fresh thyme
1 cup tomato paste
2 tbsp Worcestershire
28oz can diced tomatoes
4 tbsp cornstarch
kosher salt/cracked black pepper
2 pounds baby carrots
3 pounds fingerling potatoes
optional garnish: chopped parsley or green onions

Directions:

Preheat oven to 325 degrees.
Heat a dutch oven or wide thick pot over medium heat and add 2 tbsp olive oil.
Sprinkle salt and pepper liberally over roast and dredge with flour.
Sear roast for 4-5 minutes on each side until nicely brown, remove and set on platter.
Add large chopped carrots, onions, leeks, celery, garlic, 1 tbsp salt, and 1/2 tsp pepper.
Cook over medium heat for 10-15 minutes, stirring occasionally until tender but not brown.
Add wine, tomatoes, and tomato paste and bring to a boil for 5 minutes.
Next add broth with herbs and Worcestershire to pot.
Add roast and bring to a boil and cover pot.
Place in oven for 3 hours or until fork tender.
Meanwhile, bring a small pot of water to boil with salt and blanch baby carrots until tender. Ice down and chill.
Mix fingerling potatoes with 2 tbsp olive oil, salt, and cracked pepper to taste and roast at 350 degrees for 15 minutes. Remove and cool.
Remove roast and skim off as much fat as possible from sauce.
Take half of the sauce and put in a blender or food processor with the stock veggies and puree until smooth.
Pour the puree back into the rest of the sauce over medium heat. Return to simmer for 15-20 minutes.
Mix 4 tbsp cornstarch with 1/2 cup water, add to sauce, bring to a boil and reduce to a simmer until sauce thickens. Add water if too thick.

To plate:

Divide roast into 8 to 10 equal portions and reheat baby carrots and fingerling potatoes in sauce.
Put carrots and fingerling potatoes in the center of the plate and put roast on top.
Pour sauce on top of the roast and garnish. Serve hot and enjoy.

Recipe courtesy of Pot Roast and Pinot.

Heat a dutch oven over medium heat and add 2 tbsp olive oil.

Sprinkle salt and pepper liberally over roast and dredge with flour.

Sear roast for 4-5 minutes on each side until nicely brown, remove and set on platter.

Add large chopped carrots, onions, leeks, celery, garlic, 1 tbsp salt, and 1/2 tsp pepper to the pot.

Cook over medium heat for 10-15 minutes, stirring occasionally until tender but not brown.

Tip from Pot Roast and Pinot!

Add wine, tomatoes, and tomato paste and bring to a boil for 5 minutes.

Next add broth, thyme, rosemary, and Worcestershire to pot.

Here’s a fun craft idea!
After cutting away the bottom of your stalk
of celery, keep to use as a natural flower stamp!

Add roast back to the sauce and bring to a boil. Cover pot.

Place in oven at 325 degrees for 3 hours or until fork tender.

If you use a cast iron pot like ours above, it will be filled to the top with sauce. Be sure to place a baking sheet on the oven rack below to catch any spills or overflow.