Sunday Pot Roast

  Here's a slow cooked pot roast recipe that's very tender with a sauce that is rich and unique.  It's not complicated, but tastes like it.  I was going to give it a french sounding title, but I'm not that clever.  You don't need to make a gravy with the sauce, but you certainly could.  The liquid ingredients aren't exact, so follow your instincts.  Hope you try it.

 Ingrediants
 3 lb beef chuck roast (choose the best marbled one you can find)
 1 to 1 1/2 cps beef broth
 1 tblsp of Demi Glace (I used Minor's Demi Glace)

1 cp Cabernet Sauvignon (if you wouldn't drink it, don't cook with it)
1 medium onion sliced thick
3-6 cloves of finely minced garlic
1 tsp kosher or sea salt
1 tsp ground pepper
1 tblsp olive oil
Couple of sprigs of thyme
Carrots if you desire, I don't

Preheat the oven to 300 F.  I highly suggest a dutch oven for this, but a roasting pan should work fine as well.  Season the roast with the salt and pepper ( more or less as you see fit).  Put the dutch oven on the stove over medium high heat with the olive oil.  When the oil is hot, sear the roast on both sides, about 8 minutes.  Remove the roast, and pour in the beef broth and demi glace.  Scrape the bottom of the pan to insure you get the seared left overs into your sauce.  After the demi glace is dissolved (minute or two), add the wine, garlic and mix well.  Layer the onions on the bottom, and place the roast on top. Put the thyme in the sauce, and cover.  Place in the oven and cook for 3 hours.  How simple is that?  Let me know how your's turns out.