This is as good as it gets! This delicious pot roast and savory sauce made from vegetables and wine will become one of your favorite recipes. 

Jump To Recipe

This is as good as it gets! This pot roast with the delicious savory sauce will become one of your favorite recipes.

Start by preheating your oven to 325F or 163C.  Take a large Dutch oven and brown six slices of bacon.  When cooked set the bacon aside for later.  Next pat your roast dry using paper towels.  Season the roast on both sides with salt and pepper. Take a large container or a sheet of wax paper and put your flour down.  Now take your roast and thoroughly flour all sides.  Take some flour in your hands and push it into the cracks to be sure the meat is well floured.

Add the roast to the bacon grease and brown it on all sides and the ends creating a good crust.  This will keep the juices in and make the roast tender.  Remove the roast from the pan and set aside for later.

Add the onions and carrots to the pan and cook until slightly tender, about 10 minutes.  Then add the garlic and cook for one minute. 

Now add the wine and bring to a boil.  Let this simmer for 2 minutes to remove the alcohol but retain the flavor. 

Add the chicken stock.  I make my own but you can also use store bought stock.  Now add the spices and stir well bringing this to a boil.  Now we want to add our roast back to the pan.  Put an oven proof lid on the pan and put in the oven for 2 ½ hours or until you can easily tear it apart with a fork. Now remove the roast to another pan and let it rest for at least 10 minutes before cutting.

Meanwhile put the vegetables and juices in the pan into a blender or food processor.  Process these in two batches until nicely pureed.  Put the puree back into the pan and bring it to a simmer stirring frequently.  Let’s thicken this sauce.  Take ½ cup of water and 2 tablespoons of flour and whisk until well mixed.  Then slowly add to the sauce while stirring.  It may only need half of this thickener.  So add half and then let simmer and then determine if you need to add more to make the sauce thicker.  Serve the roast topped with the savory sauce and bacon broken into small pieces.  Enjoy!

Recipe

Bet You Never Had A Pot Roast This Good! (Pot Roast and Savory Sauce

Servings: 8 to 10
3-4 lb. boneless chuck roast
4 tbsp. flour
Salt and pepper to taste
6 slices bacon
2 large onions sliced
2 cups carrots slice
6 cloves garlic, peeled and mashed
2 cups dry red wine
1 ½ cups chicken stock
1 tbsp. fennel seeds
1 tbsp. thyme or 10 stems fresh thyme
1 tsp. cardamom
½ tsp. cayenne pepper
½ cup fresh parsley, chopped

Preheat oven to 325F or 163C. Pat the roast dry. Season it on all sides with salt and pepper and then dredge in 2 tbsp. of flour. Cook bacon in large Dutch oven and set aside when browned. Add roast to the hot fat and sear on all sides and ends. Remove from the pan and set aside for later. Add onions and carrots to the pan and cook until slightly tender. Next add the garlic and cook for one minute. Add wine and boil for 2 minutes. Next add the chicken stock and spices. Bring to a boil and then add the roast back to the pan. Cover the pan and put in the oven for 2 ½ hours or until tender. Remove roast to another pan to rest for 10 minutes. Meanwhile put the vegetables and juices into a blender or food processor and puree. Pour back into the pot and bring to a simmer. Mix 2 tbsp. flour with ½ cup of water and slowly stir into the sauce. Season with salt and pepper to taste. Simmer until thickened. Then slice the roast. Serve the roast with the savory sauce poured over top and the bacon crumbled on top of the sauce.