Well worth the effort, Sunday Pot Roast is a traditional family comfort food. Cook it low and slow until it is so tender it falls apart and serve with Mashed Potatoes on the side. The gelatin adds a velvety body to the sauce.

1 tsp salt
1 tsp garlic salt
1/2 tsp black pepper
3 pounds boneless chuck roast
1/2 cup all-purpose flour
3 Tbsp canola or vegetable oil, divided
2 medium onions
6 medium carrots, peeled and cut into 2 inch pieces
4 stalks celery, cut in 1 1/2 ” pieces
8 oz mushrooms, quartered
3 cups beef broth
1 Tbsp Worcestershire sauce
1 envelope unflavored gelatin (1 Tbsp)
1/2 cup red wine
2 sprigs fresh rosemary
3 sprigs fresh thyme
2 whole bay leaves

1. About half an hour ahead of time remove the chuck roast from the refrigerator. Preheat the oven to 325°.
2. In a small bowl, combine the salt, garlic salt, and pepper. Rub the seasonings into both sides of the roast.
3. Cover a large plate with a piece of wax paper and sprinkle on half of the flour. Position the seasoned chuck roast on the flour and sprinkle with the remaining flour, gently patting the flour into the meat. Turn the roast over and again pat in the flour to make sure the roast is evenly coated. Reserve the remaining flour for the gravy.
4. Heat 2 Tbsp of the oil in a covered chef’s pan or Dutch oven over medium-high heat. Add the quartered onions to the pot, browning them on both sides. With a slotted spoon, remove the onions to a plate.
5. Throw the carrots into the same hot pot and toss them around until slightly browned, then reserve them with the onions. Avoid the temptation to cook all the vegetables together. They will steam rather than brown. Repeat this procedure with the celery and then the mushrooms. Save the mushrooms for last, as they absorb the oil.
6. Combine the beef broth and Worcestershire and sprinkle the gelatin over the top. Set aside for 5 minutes to allow the gelatin to soften, then whisk together.
7. Add the last Tbsp of oil to the hot pot. Sear the roast in the hot oil until it is nicely browned on all sides. Remove the roast to a plate and reduce the hear to medium-low.
8. Deglaze the pot with the red wine (or 1/2 cup broth), scraping up the browned bits on the bottom. Turn off the heat. Add the broth mixture to the pot. Return the roast to the pot and if needed add enough extra beef broth or water to cover the roast half way.
9. Return the vegetables to the pot along with the fresh herbs, submerging the bay leaves in broth.
10. Bake the pot roast, covered for about 4 hours, or until very tender.
11. Remove and discard the herb stems and bay leaves.
12. If desired, strain and thicken the gravy with a mixture of one part butter that has been mashed together with 1 1/2 parts flour (Beurre Manie). I use 3 Tbsp softened butter and 4 1/2 Tbsp of the flour leftover from step 3.

Servings: 8