Beef Chuck Pot Roast With Winter Veggies Recipe Video

Directions GETTING READY 1) Season the pot roast with salt and pepper.

Make a bouquet garni.

MAKING 3) In a dutch oven over high heat, brown the meat in olive oil. Remove the cooked meat and set it aside.

To the residue in the oven, add the flour (turn the heat up). Move the flour around and cook for about 40 seconds.

Add 1/2 cup of the beef stock, mix well, cook for a while and then add rest of the stock.

Put the meat back in and add the garlic, bay leaf and the bouquet garni.

As soon as the mixture start simmering, cover the dutch oven and cook the ingredients for 2 hours and 30 minutes over low heat.

In the meantime, chopped the vegetables.

Uncover the dutch oven and check the doneness of the meat. It should be completely done.

) Add the chopped vegetables, cover the dutch oven again and cook over low heat for 1 hour, till the vegetables and meat are tender and done.

) Take the meat out of the mixture and continue to cook the ingredients till the sauce has thickened.

SERVING 12) Serve the pork roast, vegetables and sauce in a decorative serving bowl. Bread slices make a good accompaniment.