Tips for a Flavorful Pot Roast:

• Choose a good cut of meat: A boneless chuck roast is a classic choice for pot roast.
• Don’t overcrowd the pot: If you’re making a large pot roast, consider cooking it in two batches.
• Slow and low is the key: A low and slow cooking temperature allows the meat to become tender and flavorful.
• Use quality ingredients: Good quality ingredients will elevate the flavor of your pot roast.
• Rest the meat: Let the pot roast rest for a few minutes before carving to allow the juices to redistribute.

• 3-4 pound boneless chuck roast
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 1 packet vegetable soup mix
• 1 cup red wine
• 1 cup beef broth
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/4 teaspoon black pepper
• 1 bay leaf
• 1 tablespoon all-purpose flour

1. Sear the Roast: Heat olive oil in a large Dutch oven or pot over medium-high heat. Season the roast generously with salt and pepper. Sear the roast on all sides until browned.
2. Sauté the Vegetables: Add the onion, carrots, celery, and garlic to the pot. Sauté until softened, about 5 minutes.
3. Deglaze and Simmer: Pour the red wine into the pot, scraping up any browned bits from the bottom. Add the beef broth, thyme, rosemary, black pepper, vegetable soup mix and bay leaf. Bring to a boil, then reduce heat to low and simmer, covered, for 2-3 hours, or until the meat is tender.
4. Thicken the Gravy: In a small bowl, whisk together the flour and a few tablespoons of the cooking liquid. Pour the mixture into the pot and stir until thickened.
5. Serve: Remove the bay leaf and serve the pot roast with the vegetables and gravy.

Enjoy this heartwarming dish with your loved ones this holiday season!