Pot Roast (Cotton Row Restaurant)

Ingredients

• 3 tablespoons olive oil
• 3 -4 lbs bottom-round roast or 3 -4 lbs top-round roast
• 1 teaspoon kosher salt
• 12 teaspoon pepper
• 4 garlic cloves
• crushed
• 1 medium onion
• cut into 1/2-inch pieces
• 1 stalk celery
• cut into 3/4-inch pieces
• 1 large carrot
• cut into 3/4-inch pieces
• 1 sprig fresh rosemary
• 2 sprigs fresh thyme
• 2 bay leaves
• 3 tablespoons unsalted butter
• 12 cup all-purpose flour
• 1 12 cups apple cider vinegar
• 1 (28 ounce) can whole tomatoes
• 2 cups beef broth
• 1 cup quartered assorted mushroom

Instructions

1. Preheat the oven to 300 degrees.
2. Place a large casserole dish (with a cover) over med-high heat on the stovetop and add the olive oil.
3. Season the roast with the salt and pepper.
4. When the oil is hot, brown the meat on all sides and then remove the meat from the casserole dish.
5. Add the garlic, onion, celery, and carrot to the casserole dish and cook for 3-5 minutes, until slightly brown.
6. Add the rosemary, thyme, bay leaves, and butter, and cook until the butter is melted.
7. Lower the heat to low and sprinkle in the flour.
8. Cook, stirring constantly and scraping the pan so the flour does not stick, for 2 minutes.
9. Add the vinegar to the casserole dish and cook until the vinegar is reduced to one-third.
10. Add the tomatoes and crush lightly with a spoon.
11. Add the beef stock and mushrooms and stir until the ingredients are well mixed.
12. Return the roast to the dish and cover.
13. Cook in the oven for 2 1/2 to 3 hours, until the meat is fork-tender.
14. Remove from the oven and let the pot roast cool in the liquid before slicing and serving.