This pot roast is accompanied by a dark roux, making it distinctly Southern in style. Horseradish Mashed Potatoes make an ideal side.
Makes 6 servings • 3 pounds choice chuck roast
• 4 garlic cloves • 1 teaspoon garlic powder
• 2 teaspoons salt • 1 teaspoon pepper
• 1 cup red wine • 1 cup water
• ¼ cup dark roux (recipe following)
• 4 carrots
First, make the roux. Heat four tablespoons oil and add four tablespoons flour. Cook, stirring constantly, until almost the color of chocolate. Immediately transfer into bowl or it will continue to cook and burn.
Cut the chuck roast into three four-inch pieces. Season with garlic powder, salt and pepper.
Get cast iron skillet very hot and sear meat until brown on all sides. Meat should be well seared to enhance the flavor of the rich sauce.
Remove meat and set aside. Add the red wine and loosen the pan drippings. Add the water and dark roux. Bring to a boil and stir to ensure the dark roux is dissolved into liquid.
Add meat and garlic cloves. Reduce the heat and cook over medium heat for 90 minutes. Stir occasionally to make certain the liquid has not evaporated. Add a little water and wine if needed.
Peel and cut carrots into three-inch pieces. Add to pot roast and cook for another 20 minutes. (Meat should be very tender. If it is not tender continue to cook until you can break apart with a fork.)
Serve in a shallow bowl with Horseradish Mashed Potatoes. Caramelized onions are a nice touch on top.