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Brr. It is a tad on the nippy side today. Perfect day for staying inside and making a flavorful dinner. I love to prepare meals that take a while to cook, adding a tantalizing aroma to the air and heat to the room. I know that this recipe is cooked on the stovetop, but just the fact that the stove is constantly working makes it seem like the room is warmer.  Trust me, it’s a mental thing going on here. Though, in fact it probably does add a little heat to the kitchen. This recipe calls for red wine. I used Emeril’s beef broth as it had the lowest sodium content. I served this with a nice rustic loaf of bread. Very good.

Delicious Flavorful Weekend Pot Roast

3 to 4 pounds of beef chuck or meat desired
1/4 cup flour
1 teaspoon sea salt
1 tbsp. Montreal steak seasoning
4 thyme sprigs or 1 tsp. crushed thyme
3 cloves garlic, minced
1 teaspoon freshly ground black pepper
1 tablespoon cannola or olive oil
4 cups low sodium beef broth or water
4 medium potatoes
4 carrots
1 small turnip
1 medium yellow onion

1 cup beef broth
1 tbsp. cornstarch

Directions:
1. Wash, pare, and cut up vegetables.(potatoes, carrots, turnips)
2. Place beef, 1/4 cup flour, salt, Montreal seasoning, pepper, and dried thyme in a large food storage bag and toss to coat.
3. Heat oil in a large pan.
4. Add the beef and brown on all sides.
5. Add 3 cups of beef broth and bring to a simmer. Add in onions and garlic. Reduce heat to low, cover, and simmer for 2 1/2 hours.
6. In a separate pan, cook the turnips and carrots in 1 cup of the reserved beef broth. When cooked, remove from broth and add to pot roast.
7. Place the diced potatoes directly into the pot roast to cook, about 40 minutes before the meal will be eaten.

For a thicker broth: Add 1 tbsp. cornstarch to the  broth that the vegetables were cooked in. Mix thoroughly.  Stir into the pot roast. Let the pot roast cook on low for another 1/2 hour.