- 3 pounds chuck roast
- 2 cups beef stock
- 1 cup red wine
- 1 large onion, cut in wedges
- 3-5 carrots, peeled and cut in 2-inch chunks
- 2 parsnips, peeled and cut in a large dice
- 5 springs of thyme
- Sprig of rosemary
- 2 tablespoons butter
- 2 tablespoons flour
- Bay leaf
Melt the butter in a 5 QT SmartSteam™ or Dutch oven over medium heat. Season the roast well with salt and pepper. When the pan is hot, place the meat in the pan and sear it for about 5 minutes on each side until it is nicely browned. Remove the meat to a plate and set it aside.
Add the vegetables to the pan and sauté them until they are slightly softened, about 8 minutes. Add the flour and cook, stirring for 2 minutes. Raise the heat to medium-high and slowly add the wine. Continue to stir and let the liquid boil for about 1 minute. Pour in the beef stock and add the thyme, rosemary and bay leaf. Return the roast to the pan and cover it with the lid. Open the steam valve and lower the heat to low once steam starts to escape. Cook the roast on low heat until the meat is tender, about 2½-3 hours.
Remove the roast and the veggies to a platter and tent it with foil. Make sure to remove the stems from the herbs and the bay leaf and discard. Skim the excess fat from the surface of the gravy. With an immersion blender, blend until the gravy is thick and emulsified.
Serve the gravy over the roast and vegetables. Mashed potatoes make a great side dish.