Braised Pot Roast With Carrots And Mushroom Gravy

When the weather outside is nasty, there is nothing like staying in all day, drinking beer, watching football, and braising a pot roast all afternoon. The house smelled so good all day. Braising is a method of cooking meat where by you sear it on all sides real deep, then add some sort of liquid such as wine or broth and simmer over low heat for hours until the meat is tender.

1 English pot roast

1 onion chopped

1 package of fresh mushrooms

1 package of baby carrots

1 tsp. fresh thyme

1 tsp. fresh rosemary chopped

1 bottle red wine

1 ½ cups beef broth

3 cloves of garlic - minced

Salt

Pepper

1 TBS olive oil

1 TBS corn starch

Heat olive oil in a Dutch oven until smoking. Cut roast into 2 inch chunks, place in Dutch oven, and sear on all sides about 3 min. a side. Pull out meat and add onions, mushrooms, thyme, and rosemary. Sauté 3 min. add garlic and sauté one more min. add beef broth, wine and finally the meat. Add salt and pepper to taste.  Bring to a boil, then lower heat and simmer on low heat for about three hours. Add carrots in the final 45 min. remove carrots, and meat.  Turn up heat to high. Add 1TBS corn starch to 2 TBS of water and Wisk into remaining pan juices to make mushroom gravy. Serve over mashed potatoes.