Pot Roast

Ingredients

• 4 cups chicken stock
• 5lb Boneless Chuck Roast
• 1 bottle pinot noir
• 2 large carrots (chopped)
• 2 stalks of celery (chopped)
• 2 large onions (diced)
• 2 garlic cloves
• 2 large russet potatoes (cubed)
• 4 sprigs of fresh thyme
• 1 tsp marmite
• 2 TBSP vegetable oil
• 4 anchovy filets (spines removed)
• 1 tsp soy sauce
• 2 TBSP tomato sauce
• 2 TBSP flour
• ¼ ounce of gelatin
• 2 bay leaves
• Salt
• Pepper

Directions

1. Combine anchovy fillets, garlic, marmite, soy sauce and tomato paste in a bowl.
2. Mash bowl contents into a paste.
3. Pat chuck dry and season it with salt and pepper.
4. Heat oil in a dutch oven over high heat, and cook chuck for 4 mins on each side.
5. Set chuck aside, and over medium-high heat add carrots and celery and stir for 5 mins.
6. Add onions and stir for another 5 mins.
7. Add anchovy paste and stir for 1 min.
8. Add flour and stir for 1 min.
9. On high heat slowly stir in wine, bring to simmer and cook for 15 mins.
10. Meanwhile stir the gelatin into the chicken stock.
11. Add chicken stock, bay leaves, thyme and chuck to the dutch oven and bring to a simmer.
12. Leaving the lid slightly cracked, put dutch oven in the middle of oven at 275° for 3.5 hours.
13. Add the potatoes 2.5 hours into the cook.
14. Let the dutch oven cool for 2 hours.
15. Put it in the fridge overnight.
16. Skim layer of fat off from top of stew and remove bay leaves and thyme sprigs.
17. Remove meat and cut into thick slices and set aside.
18. Boil dutch oven contents until the gravy is thick and will coat the back of a spoon.
19. Season gravy with salt and pepper.
20. Put meat in a covered sauce pan, cover the meat with a thin layer of gravy and warm up on low.
21. Serve by spooning gravy over meat.