Braising Pot Roast

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1. Add olive oil to a dutch oven (same that you'll use to roast

Step 2

2. Add a generous amount of salt and pepper to the meat and rub it in all over

Step 3

3. once the oil is hot, add the chunk of meat so it sizzles

Step 4

4. Brown the meat on all sides (it will "tell" you when you can turn it) it won't stick

Step 5

5. Remove the browned meat and add the mirepoix, thyme and peppercorns to the pot and cook until the carrots are cooked (2-3 minutes) and add a bit of the water to deglaze

Step 6

6. Add the flour and mix until the liquid is absorbed, and add the remaining water and red wine vinegar and simmer

Step 7

7. add the meat back into the pot and cover

Step 8

8. cook for 3 hours, and turn every 30 minutes

Step 9

9. take the meat out, strain out the mirepoix into a bowl, and pour the sauce back into the pot

Step 10

10. add the veggies (potatoes / turnips and carrots) into the pot and bring back to a simmer

Step 11

11. place the meat back on top and cover for another 15-20 minutes (until veggies are tender to the point of a knife)

Step 12

12. remove the meat and let sit for 10 to 15 minutes, then slice and serve