Amazing Pot Roast

Heat a large oven safe pot over med/high heat and add about 2tbs of a high smoke point oil. Now take a 3-4lbs beef chuck roast that has been generously seasoned with salt and pepper and sear the meat for 3-4 minutes on both sides. Once done remove from the pan and place it to the side. Reduce the heat to medium and add 4tbs of butter to the pan. Once melted add 4tbs of flour and allow to cook for a moment or two. Next add about a 1tbs of tomato paste and allow to cook for about a minute or until it starts to stick to the bottom. Don’t let it burn. Deglaze the plan with a cup of red wine. Add 3 largely chopped onions to the bottom of the pan. This is going to keep the roast off the bottom of the pan. Place your roast in the pan on top of the onions and add beef stock until it is about 3/4 of the way up the roast. Fill the empty spots around the roast with some carrots and celery chopped into large pieces. Drop a bundle of thyme on top and cover with a lid. Place into a 300°F oven for 3.5-4 hours or until the beef is falling apart. Once done remove the beef and shred. Now strain the liquid from the pan into a separate bowl saving your delicious veggies. To the liquid add about 2tbs of corn starch and and place over low heat whisking until it reaches your desired thickness. Add salt and pepper to taste. Now just serve your beef over mashed potatoes(hopefully not instant), Throw on some of your carrots and celery, cover with your gravy, and finish with some finely chopped Parsley. Enjoy!