Sunday Pot Roast I prefer the few extra steps to really bring our flavors as opposed to crockpot method. #potroast #chuckroast #beef #sundaydinner #familydinner Ingredients 1 (2lb) Chuck Roast 1/2 cup carrots chopped 2 small onions chopped 1/2 cup celery chopped 3 tbsp tomato paste 2/3 cup red wine (approximate) Salt pepper 6 cups of chicken stock 4-5 bay leaves 1/8 tsp nutmeg 1/4 tsp all spice 1/2 tsp rosemary 1/2 tsp oregano 1/2 tsp thyme 3 tbsp butter 3 tbsp flour 1 tbsp vinegar 1/2 cup milk (approximate) 5-6 slices of Farmland bacon chopped 1. Add Farmland bacon to pan till crispy. 2. Season Chuck roast with salt and pepper generously. Sear Chuck roast in bacon fat, if you don’t wan to use bacon you can use oil. 3. Once all sides are seated for 2-3 minutes each side remove roast. Add in onions, then carrots till almost transparent, then add in celery. 4. Add in tomato paste and sear for a 1 minute. Then deglaze pan with red wine. 5. Add back in Chuck roast, then add stock till almost covered. Add in rest of seasonings and bay leaves. 6. Cover and bake at 325 for 4-5 hours. If you want to do a crockpot at this point that is fine on low. I prefer the oven because the temperature is more even and distributed. The last 30-40 minutes throw in veggies you want to serve with pot roast. 7. Add butter to pan on med low, then add in flour to make a roux and whisk. 8. Use a sieve and discard chopped veggies. Add sauce to pan with roux and bring to a boil. It will take 20 minutes or so to thicken. Keep whisking to prevent it from scorching. Salt and pepper to taste at end. 9. Serve with veggies and over mashed potatoes.