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10 FOUR SEASONS BREEZE | JANUARY 2016 BeeF • 4 lbs. boneless chuck roast • Coarse kosher salt • Freshly cracked pepper • 1 Tbsp. canola oil • 1 large red onion, cut in half and sliced • 3 tsp. minced garlic • 1½ cup hearty red wine, divided • 1 (26 oz.) box beef stock • 2 Tbsp. tomato paste • 2 Tbsp. Dijon mustard • 2 bay leaves • 3 stalks fresh rosemary • 8 large carrots cut into ½ pieces • 1 (28 oz.) bag baby potatoes, sliced in half • 4 stalks celery, cut into ½ pieces GRAVY • 1½ Tbsp. butter • 1½ Tbsp. flour • 1½ cups beef stock (reserved from the roast) Directions Chef's Corner By Randy Balt ingreDients Pot roast This recipe is pot roast all grown up. The flavors build through the entire cooking process, delivering a deliciously seasoned meat, along with vegetables that keep their perfect shape and taste. The gravy, made using the leftover wine/ juice combination, really complements the meal. While this recipe takes a little more time, it is definitely worth it. BeeF 1. Preheat oven to 325º. Allow chuck roast to sit out at room temperature for 30 minutes. Season liberally with coarse kosher salt and pepper. 2. Over medium-high heat, add the canola oil to a large pot that has a lid. Insert roast to the pot and brown the meat, about 4 minutes per side. Remove roast and set aside. 3. Pour ½ cup of wine into the pot and scrape the bottom of the pan to loosen all the brown bits. Reduce heat to medium. Add onions and garlic and cook for 5 minutes. 4. Add the beef stock, remaining cup of wine, tomato paste, Dijon mustard and bay leaves. Stirring to blend. 5. Place roast back into the pot, add rosemary stalks, cover and place in the oven. Cook for 3½ hours. 6. Remove to add the carrots, potatoes and celery, replace lid, and cook for an additional 1 hour. 7. Remove roast and place on a large platter. 8. With a slotted spoon, remove all the vegetables and place with the roast. GRAVY 1. Set aside 1½ cups of the beef stock juice from the cooking pot. 2. In a small saucepan, melt butter over medium heat. Add flour and cook for 1 minute while stirring. 3. Slowly add beef stock into pan with the butter and flour. Stir until all incorporated and lump free. Bring to a boil while stirring, reduce heat and cook until slightly thickened. 4. Spoon gravy over meat and vegetables before serving. Course: Main meal • Serves: 6 • Prep time: 30 mins Cook time: 4.5 hrs. • Total time: 5 hrs. Level of difficulty: Medium

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