Perfect Pot Roast

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      Perfect Pot Roast
      1 chuck pot roast, boneless, about 3 pounds
      salt and freshly ground black pepper
      3 tbs vegetable oil or extra virgin olive oil, divided
      2 large onions, peeled, quartered
      4 carrots, cut into 3-inch pieces, halved lengthwise
      2 cloves garlic, minced
      1 cup dry red wine
      3 cups beef broth
      1/2 tsp dried leaf thyme
      2 sprigs fresh rosemary
      1 1/2 to 2 lb potatoes, peeled and quartered
      For Gravy (optional)
      2 tbs cornstarch
      1/4 cup cold water
      Heat the oven to 300° F.
      Sprinkle the chuck roast with salt and freshly ground black pepper
      Heat 2 tbs of the vegetable oil or extra virgin olive oil over medium-high heat in large saucepan or Dutch oven. Add the onions to the pot. Cook, stirring, until the onions are lightly browned, about 5 to 8 minutes.
      Add the carrots and cook, stirring, for 2 minutes. Remove the carrots and onions to a plate and set aside.
      Add the remaining 1 tbs of oil to the pan and sear the roast, turning to brown all sides, about 6 to 8 minutes total. Remove the roast to a plate and set aside.
      Add the garlic and cook, stirring, for 1 minute.
      Add the red wine and bring to a boil. Cook, stirring to scrape up browned bits, until wine is reduced by about 1/3. Add the beef broth to the pan and bring to a simmer. Add the onions and carrots back to the pot, along with the beef.
      Cover tightly and braise in the 300 ° F oven for 2 hours. Add the potatoes and continue cooking for 1 hour, or until the potatoes are fork-tender and the roast is falling-apart-tender.
      Optional Gravy:
      Combine 2 tbs of cornstarch with 1/4 cup of cold water. Stir until smooth and blended. Strain and pour the meat juices into a saucepan (use a gravy separator to eliminate excess fats). Bring to a simmer. Stir in the cornstarch mixture and cook, stirring, until thickened.
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