2tablespoonsunbleached all-purpose flour (or as needed)
3cupsyellow onions, coarsely chopped
1 1⁄2cupscelery, coarsely chopped
4largegarlic cloves, pressed
2cupslow sodium beef broth
1cupdry red wine
3sprigsrosemary (plus more for garnish)
2lbsyukon gold potatoes, scrubbed and halved
1 1⁄2lbscarrots, peeled and cut into 1-inch pieces
3tablespoonscornstarch (mixed with 1/2 cup cold water)
Serving Size: 1 (721) g
Servings Per Recipe:6
Calories from Fat 208 g29 %
Total Fat 23.1 g35 %
Saturated Fat 9.2 g45 %
Cholesterol 179.7 mg 59 %
Sodium 1127.8 mg 46 %
Total Carbohydrate58.5 g 19 %
Dietary Fiber 8 g32 %
Sugars 11.1 g44 %
Protein 61.4 g 122 %
Pat the roast dry on all sides with paper towels before seasoning generously with salt and pepper. Sprinkle flour all over and set aside.
In a Dutch oven over medium-high heat, add oil and when it gets hot, add the roast and sear all sides until browned, about 4 minutes per side. Transfer to a plate and set aside.
Preheat oven to 275ºF.
Reduce the heat to medium and add clarified butter to the pot. When hot, add onions and celery; sauté until they start to soften, about 4 minutes, scraping the bottom of the pot to dislodge any brown bits. Add garlic and sauté for only 1 minute.
Return the roast to the Dutch oven. Pour in beef broth and red wine. Add Worcestershire sauce, sprigs of thyme & rosemary and bay leaf. Increase the heat to high and bring to a simmer.
Cover and transfer to the preheated oven. Cook for 2 hours.
When time is up, remove the pot from the heat and add carrots and potatoes, pushing them down into the liquid so they cook properly. Cover and return the pot to the oven. Cook for 1 hour or until meat and veggies are tender.
Remove the Dutch oven from the heat and transfer the meat and veggies to a serving plate. Discard herb sprigs and bay leaf. Turn the heat to medium-high and bring the broth to a boil; taste and adjust if necessary.
When boiling, pour in the cornstarch mixture and stir until the gravy thickens, about 30 to 45 seconds. Serve immediately.