Pot Roast

Intro

I actually prefer to use beef, bottom round. Chuck breaks apart nicely when done, but the bottom round, sliced against the grain, is a pleasant alternative for presentation and texture.

Directions

1. Season the beef generously with salt and pepper. Optionally, also rub it with coriander and paprika instead of using herbs later.
2. Heat a large dutch oven or cast-iron pot on high. Add olive oil and sear the beef on all sides, about 1-2 minutes per side.
3. Remove the beef, and add in the onions. Saute until soft, then add garlic. Stir for an additional minute.
4. Add wine and deglaze. Reduce by half. This step is skippable.
5. Slice onion into thick pieces, and toss in. Add broth, herbs, and the bay leaf. Simmer for about 2 hours.
6. Chop celery and carrots into large chunks. Chop potatoes into large pieces (or use small baby potatoes). Toss all of this in and simmer for another 30-60 minutes, until beef is tender.
7. Turn off heat and carefully remove beef without breaking it apart. Place onto cutting board if slicing, or bowl if pulling. Let it cool while you make gravy.
8. Reserve 3-4 cups of the remaining broth, and make Gravy.
9. Prepare beef and serve with vegetables, pouring gravy over.