Old Feed Mill Pot Roast

Another great recipe that you can use your mortar and pestel to create. You don't need to crush the herbs, but it's fun to do. Don't let the herbs scare you; they are all classics that you should have in a pantry if you're going to start taking cooking seriously. I have included a photo of the Dutch Oven that I use for this recipe. It's one of the best pieces of cooking gear that I have.

Old Feed Mill Pot Roast

1 - 2 1/2 - 3 lb. boneless beef chuck roast

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Herbs:

1/2 c. flour 1/2 t. white pepper

1/2 t. dried marjoram 1/2 t. oregano

1/2 t. paprika 1/4 t. black pepper

1/2 t. garlic powder 1/2 t. dry mustard

1/2 t. dried thyme 1/2 t. dried parsley

1/4 t. kosher salt

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1/4 c. butter 2 carrots, cut up

2 celery stalks, cut 1 large onion

1 minced garlic clove 1 bay leaf

1/2 c. dry red wine 1 - 14 oz. beef broth (reserve 1/4 c.)

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1. In a small bowl, combine flour with the herbs. Trim the fat from the meat, coat with flour, reserve whatever flour doesn't cling to the meat.

2. In a dutch oven; brown meat in 2 T. of butter. Remove meat. Cook veggies in same dutch oven with 2 T. butter, stir in flour mixture (leftover from coating meat); add wine, scrape bits from the dutch oven; add broth, cook until thick and bubbly. Return meat to pan place bay leaf on top of meat.

3. Bake uncovered 350 degrees for 2 1/2 - 3 hours. Remove bay leaf, discard. Thin gravy with additional broth, if needed.

If you don't have a dutch oven, brown meat and cook veggies in a large saute pan, then place meat into a slow cooker on low for 6 - 8 hours.