- 3 pounds 7-bone beef chuck roast, 1-inch thick
- 1 tablespoon butter
- 1/2 cup red wine
- 1 cup chicken stock
- 2 tablespoons shallots, minced
- 1 stalk celery, minced
- 1 tablespoon Worcestershire sauce
- 2 teaspoons Kitchen Bouquet
- 2 teaspoons Dijon mustard
- 2 sprigs rosemary
- 4 sprigs oregano
- 8 sprigs thyme
- 1 bay leaf
- Roux (optional):
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- Preheat oven to 325 degrees F.
- In a large skillet over medium-high heat, melt the butter and sear the meat on both sides. Remove meat to a roasting pan or larger casserole dish. Add the shallots and the celery to the skillet and saute for about 1- 2 minutes. Add the red wine to deglaze, scraping up any brown bits. Add the stock, Worcestershire sauce, Kitchen Bouquet and mustard. Stir until everything is well blended and heated through. Pour over the pot roast.
- Tuck the sprigs of herbs along the edges of the pan submerging them with a spoon. Cover the pan tightly with a lid or aluminum foil. Roast for 20 minutes at 325 degrees F. Reduce heat to 250 degrees F and cook for 2 hours.
- Transfer roast to a platter and let rest 15 minutes before serving.
- Strain the cooking liquids into a gravy boat and serve on the side. Discarding herbs.