from Phoenix Helix
- 2-4 lb. chuck roast
- 1 onion (chopped)
- 4 carrots (chopped in large chunks)
- 2 stalks celery (thickly sliced)
- 2-4 garlic cloves (whole)
- 1 bay leaf (whole)
- 2 branches fresh rosemary (whole)
- 1/4 cup of broth (or water)
- Salt and pepper
1. Put all the veggies and herbs in a crock pot. (If you don’t have a crockpot, preheat your oven to 250 degrees and use a lidded casserole dish or dutch oven instead.)
2 Pour ¼ cup broth on top of the vegetables. (This small amount is intentional; the meat will release its own juices.)
3. Season all sides of the roast liberally with salt & pepper, and place on top of the vegetables.
4. Cover and cook on low 6-8 hours, until meat can be shredded with a fork.
5. When done, lift meat out of crockpot onto a plate and make the gravy: Pour the liquid from the crockpot into a large glass measuring cup (or a bowl). Add half of the cooked vegetables and puree with an immersion blender. To increase the thickness of the gravy or strengthen its flavor, add more of the vegetables. Taste as you go. (If you don’t have an immersion blender, you can use a regular blender instead.)
6. The meat cooks down quite a bit, making approximately 4 servings per 2 lb. roast & 8 servings per 4 lb. I love serving this pot roast over garlic mashed cauliflower, with gravy on top.
7. Leftovers: You can put the meat and gravy in one container, tossing to blend before refrigeration. This keeps it moist and flavorful, and makes reheating a breeze.