Beef Pot Roast

This dish , traditionally served with potatoes, is actually very satisfying served on a bed of sauteed spinach. Instead of using a starch to thicken the sauce, I pureed some of the vegetables that were cooked and added them back in to give the sauce more of a gravy consistency.


3 lb shoulder roast
1 1/2 cup Burgundy wine
5 Roma tomatoes (quartered)
1 Yellow Onion (halved)
4 Garlic Cloves (crushed)
1 cup leeks (green and white parts)
1 cup Chicken Stock
3 Celery Stalks (Chopped)
6 Carrots (cubed)
1 cup Cremini mushrooms
3 branches thyme
2 sprigs rosemary
Salt and Pepper


Pat the beef dry with a paper towel. Season the roast with salt and pepper. In a large Dutch oven, heat 2 tablespoons olive oil over medium heat. Add the roast and sear for 4 to 5 minutes, until browned. Turn and sear the other side and then turn and sear the ends.

Place the carrots, onions, celery, leeks, garlic, 1 tablespoon salt and pepper in a crock pot.  Place roast on top of vegetables, then add the wine, tomatoes, and chicken stock. Tie the thyme and rosemary together with kitchen string and add to the pot. Turn the crock pot on low and cook for 8 hours.

Remove the roast to a cutting board. Remove the herb bundle and discard. Skim off as much fat as possible from the sauce. Transfer half the sauce and vegetables to a blender and puree until smooth. Pour the puree back into the pot. Add salt and pepper as needed. Remove the strings from the roast, and slice the meat. Serve warm on a bed of sauteed spinach with garlic and with the sauce spooned over it.

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