Pot Roast With Rich Brown Gravy
- Pot Roast With Rich Brown Gravy
3 lbs chuck roast
3 slices bacon
1/4 tsp pepper
1 cup dry red wine or beef broth
1 onion, sliced
1 bay leaf
1 clove garlic, minced
In a heavy Dutch oven, brown the bacon. When the bacon is partially
cooked, remove it from the pan, add the roast and brown on all sides.
Sprinkle with pepper. Stir in the wine or broth, onion, bay leaf and
garlic, and return the bacon. Cover pot and simmer for 3 hours.
Remove the meat, bacon and bay leaf. Cover meat loosely with foil to
Make rich gravy by thickening the liquid with a paste of flour and
water. Depending on how much liquid is in the pan, use about 2
tablespoons each of flour and water per cup of liquid, to make gravy.
Simmer several minutes and then serve with the roast.