Pot Roast is so delicious, The recipe was quick an d easy and tasted fantastic. Serve for your family and friends, from ABS-CBN Food Entertainmnet, recipe from Chris Baustista

Ingredients:

Serve 8 to 10

2 kilos beef, chuck or bottom round

salt, pepper and paprika

3 tablespoons extra virgin olive oil

2 large onions, coarsely chopped

about 2 medium carrots, cut into

2-inch pieces

about 3 large celery ribs, cut into

2-inch pieces

2 garlic cloves, minced

2 sprigs fresh thyme

2 dried bay leaves

3 tablespoons tomato paste

1/2 cup balsamic vinegar

1 1/2 cups dry red wine

2 cups beef broth

500 grams potatoes, cut into 2-

inch cubes

3 tablespoons all-purpose flour

3 tablespoons butter, softened

but not melted

Method:

Pat the beef dry with a clean cloth or paper towel. Season by rubbing in generous amounts of salt, pepper and paprika.

Heat olive oil in a cast ¡ron pan or enameled ¡ron Dutch oven. Brown beef on all sides. Make sure beef turns into a rich, caramel color This will make a big difference in taste later on.

Remove the beef from the pan and transfer to a plate. Cover loosely with foil. Set aside.

Spoon off excess oil from the pan, leaving just enough to coat the bottom evenly.

In the same pan, sauté onions, carrots and celery, Cook until tra9slucent and slightly caramehzed. kid gai1k, thime and bay leaves. Stir to combine. Aid the tomato paste and cook another 2 to 3 minutes, stirring occasbnahy.

Pour in balsamic vinegar to deglaze. Stir with a wooden spoon and loosen all the browned bits stuck on the bottom and sides of the pan.  Simmer to reduce the vinegar until syrupy.

Pour in wine and srnmer until liquid is reduced by half. Return the beef to he pan. Add some of the beef broth until the liquid reaches 2/3 up the sides of the beef.

Adjust seasoning  needed. Make sure it is a little under-salted to gi allowance for the saltiness to intensify when the liquid evaporates.

Cover the pan with a tight fitting lid and bake in the oven for 2 hours at 350°F (170°C).

Remove the cover and add the potatoes. Cook for another 30 minutes, uncovered.

Test the meat for tenderness. The potatoes should be tender as well.

Turn off heat. Remove the beef and vegetables and arrange on a platter. Cover loosely with foil to keep warm.

Make the gravy with the

braising liquid With a slotted spoon or a skimmer, skim the braising liquid used to cook the beef to remove the fat floating on the surface.

Turn the heat back on and bring to a simmer. Make a beurre manié by mixing the flour and softened butter together until it forms a uniform paste.

Add the beurre manié to the braising lkiuid, 1 tabespoon at a me, while sUrring gorousIy th a wire whisk after each addition.

Let the liquid return to a simmer to check the thickness before adding more beurre manié.

Check and acjust seasoning. Pour some of the gravy over the beef and serve remaining gravy in a sauceboat.