Yankee Pot Roast

Serves 4

Ingredients
1 lb + 9 oz chuck roast
1 tsp olive oil
1-1/4 tsp beef broth from base
1/4 tsp ground black pepper
1/2 tsp Kosher salt
1-2 bay leaves
2 Tbsp + 1-3/4 tsp diced tomatoes in juice
2-1/2 oz organic onions, diced 1/2"
1 tsp garlic, fresh, peeled, minced
2-1/2 oz organic celery, diced 1/2"
2-1/2 oz organic carrots, peeled, diced 1/2"

Directions
Preheat conv. oven to 275 degrees F/standard oven to 325 degrees F.

In roasting pan, evenly brown beef in hot oil. Add broth and seasons. Cover. Bake 3 hours or until internal temperature reaches 160 degrees F. Add vegetables during last 30 minutes of baking. Remove beef from braising liquid. Skim liquid and discard fat.

Using wire whip, incorporate vegetable braising liquid into roux. Simmer 20 minutes, stirring occasionally.

Slice pot roast into 3 oz. portions. Divide vegetable sauce evenly over sliced beef. Cover and keep warm for service.