Ed Debevic's Pot Roast
| Yield: | 8 Servings |
| Categories: | Beef |
| 1 | 3-to 3 1/2 lb thick-sliced beef chuck arm roast (with bone, if possible) | |
| 1/4 | c | All-purpose flour |
| 2 | tb | Cooking oil |
| 1 | lg | Spanish onion, cut into 1- inch pieces |
| 4 | lg | Cloves garlic, sliced |
| 1/2 | bn | Celery, thick sliced |
| 1 1/2 | ts | Dried thyme, crushed or 3 or 4 fresh thyme sprigs |
| 4 | Bay leaves | |
| 3 | tb | Tomato paste |
| 3/4 | c | Burgundy or other dry red wine |
| 2 | c | Au jus prepared from envelopes of au jus sauce mix or gravy mix |
| 1/2 | ts | Salt (optional) |
| 1/2 | ts | Pepper |
| 1/2 | ts | Crushed red pepper |
| 1/4 | c | All-purpose flour |
| 1 1/2 | c | Water |
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