Red Wine & Rosemary Pot Roast

My Midwest roots tell me this is how your house is supposed to smell on a Sunday afternoon. The gravy makes the dish. Leftovers are yummy if you have any, but this dish is best as soon as it's out of the oven.

2 tablespoons olive oil

10 cloves garlic, minced

3 lb boneless chuck roast

1/2 cup water

2 cups dry red wine

1/2 teaspoon course grind black tellicherry pepper

1.5 teaspoons Kosher salt

3 tablespoons fresh rosemary, finely chopped

3 carrots, cut into 1-2" slices
3 small Yukon gold potatoes, cut into 6 pieces
1 medium yellow onion, chopped rough

2 tablespoons cornstarch

Heat a Dutch oven over medium heat and then add the oil. Add the garlic and cook briefly, then push to the sides. Add the beef and brown on both sides. This will take 6-7 minutes per side. Pour the water and wine over the meat then sprinkle the pepper, salt, and rosemary over the top. Bring to a boil, then reduce the heat to low and simmer. Now you can either cover and simmer for 90 minutes on the stovetop, OR cover and bake in a preheated 325 oven for 90 minutes before you add the vegetables.

After the first 90 minutes, add the carrots, potatoes, and onion to the Dutch oven. Cover again and simmer an additional 90 minutes until vegetables are tender.

Remove the meat and vegetables to a serving platter with a slotted spoon. Pour remaining juices into a large, glass measuring cup and skim the excess fat. Add water if you don't have 2 cups of juice. Add the 2 cups back to the Dutch oven. Whisk the cornstarch with 1/4 cup of cold water in a small bowl and add it to the juices. Bring to a boil for 1 minute, stirring constantly to thicken.

Drizzle the gravy over the meat and veggies. Serve the rest of the gravy on the side in a proper gravy boat. hahaha