Ed debevic's pot roast

8 Servings

Ingredients

QuantityIngredient
13-to 3 1/2 lb thick-sliced beef chuck arm roast (with bone, if possible)
¼cupAll-purpose flour
2tablespoonsCooking oil
1largeSpanish onion, cut into 1- inch pieces
4largesCloves garlic, sliced
½bunchCelery, thick sliced
teaspoonDried thyme, crushed or 3 or 4 fresh thyme sprigs
4Bay leaves
3tablespoonsTomato paste
¾cupBurgundy or other dry red wine
2cupsAu jus prepared from envelopes of au jus sauce mix or gravy mix
½teaspoonSalt (optional)
½teaspoonPepper
½teaspoonCrushed red pepper
¼cupAll-purpose flour
cupWater

Directions

Trim excess fat from the meat. Season the meat with some salt and pepper. Coat with the ¼ cup flour. In a 4-5 quart Dutch oven or kettle, brown meat on both sides in hot oil. Remove meat, leaving drippings in the Dutch oven. Add onion, garlic, celery, thyme and bay leaves. Cook and stir about 5 minutes or till vegetables are just tender. Stir in the tomato paste and burgundy. Let simmer, uncovered, for 5 minutes to reduce sauce, stirring to scrape up browned bits in pan. Add the au jus sauce, salt (if you like), pepper and crushed red pepper. Bring to boiling. Add meat to sauce in the Dutch oven.

Cover and bake in a 325 degree oven for 3½ to 4 hours or till meat is very tender and falls off the bone. (For just-tender meat, bake for only 2 hours.)

Remove meat from pan. Remove and discard thyme sprigs and bay leaves.

Combine the remaining ¼ cup flour with water. Stir into sauce in pan. Cook and stir till thickened and bubbly. Cook and stir for 1 minute more. Serve with meat. Makes 6 to 8 servings.

From Ed Debevic's Short Orders/Deluxe in Chicago Recipe printed in Midwest Living, April 1993