Recipe: Slow-Cooked Pot Roast with Gravy (oven roast)

SLOW-COOKED POT ROAST WITH GRAVY

1 tablespoon olive oil
1 (3- to 4-pound) boneless chuck arm roast, trimmed of all visible fat
1 large onion
2 large garlic cloves, finely chopped
2 celery ribs, sliced crosswise
1 large or 2 medium carrots, peeled and sliced crosswise
1 bay leaf
1 teaspoon dried thyme leaves, crumbled
1/4 teaspoon fresh-ground black pepper
FOR THE GRAVY:
2 tablespoons cornstarch
1/4 teaspoon salt
Additional freshly ground black pepper

Place the oven rack in the lower third of the oven and preheat the oven to 300 degrees F.

Place a Dutch oven or a large, heavy-bottomed skillet over a medium-high burner and add the oil. When it is hot, add the roast and lightly brown it on all sides. Transfer the roast from the Dutch oven to a plate, using large spoons so as not to pierce the meat. Set aside.

Add the onion and garlic to the Dutch oven and saute for 5 to 6 minutes, or until soft.

Add the celery and carrots and saute for 3 to 4 minutes more, or until the celery turns brighter green.

Add the bay leaf, thyme and 1/4 teaspoon pepper. Add 3 cups water, scrape up any browned bits from the bottom and bring to a boil. Remove from heat.

Using the large spoons, return the roast to the Dutch oven along with any juices on the plate.

Cover and place in the oven. Roast for 2 1/2 hours, or until the meat can easily be pierced with a fork and the juices run clear. Carefully remove the cover (steam will billow out) and transfer roast to a cutting board; let it rest for 15 minutes.

MEANWHILE, MAKE THE GRAVY:
Strain the liquid from the Dutch oven into a fat separator; discard the solids. Pour the defatted liquid into a 2-cup measuring cup, adding sufficient water to make 1 3/4 cups. Pour into a small saucepan and bring to a boil over medium-high heat.

Whisk the cornstarch into 1/4 cup of water in a small bowl. When the liquid comes to a boil, add the cornstarch mixture and salt and pepper to taste. Simmer, stirring constantly, until thickened. Remove from heat, taste and adjust the seasonings.

Slice the pot roast and serve with the gravy.

(Tips: If you don't own a fat separator, let the gravy cool and skim the fat off the top. If you have leftover pot roast, reheat it gently over low heat; reheating over high heat can toughen it.)

Makes 6 4-ounce servings with 2 tablespoons gravy each
Adapted from source: A Guy's Guide to Great Eating by Don Mauer