New England* Pot Roast - Boneless Chuck Roast

(Born, raised and harvested in USA - no growth hormones, steroids or antibiotics)

2 lb pot roast (bring to room temperature)

1/4 cup flour (or substitute for gluten free)

2 tablespoons of olive oil

1 medium onion

2 cups of raw potatoes diced - large pieces

Bag of baby carrots (about 2 cups) -  I love cooked carrots

3 cups of chicken broth or water

1/4 up red wine (optional)

2 bay leaves

Coat roast on all four sides with flour.  Heat dutch (cast iron) skillet/pan with olive oil over medium heat.  (Not too hot or the oil will burn).  Brown roast on all sides.  Add onion, diced raw potatoes, baby carrots, chicken broth, red wine and bay leaves.   Roast at 350º for 3 to 4 hours. (Turn roast every 1/2 hour. )

Remove roast and cut/tear in to smaller pieces.  If the broth is not thick enough - you can thicken the broth that remains in the pan (to create a stew) by taking 1/4 flour and 1/2 cup cold water,  shake together in a plastic container until completely mixed - this will prevent lumps and gently stir in to hot broth stirring to thicken.  Add slowly to thicken to your liking.

Whew! Almost finished the Pot Roast
and barely remembered to take a photo
p.s. Not the best photo - but it does taste great

*Because it snowed 10.5 inches yesterday and it's a great way to keep the kitchen warm for four hours.  Plus, the kitchen smells great and it's a hearty meal after shoveling.