Pot Roast with Gravy

Name: Pot Roast with Gravy
Yield: serves 8 to 10
Ingredients: 1 (4-pound) boneless beef chuck roast, preferably grass-fed; Kosher salt and freshly ground black pepper; 2 tablespoons expeller-pressed vegetable oil; 2 thick pieces of smoked slab bacon, roughly chopped; 1 large onion, sliced; 1 large carrot, sliced; 1 celery stalk, sliced; 4 garlic cloves, smashed and peeled; 1 red bell pepper, sliced; 1/4 cup sweet paprika; 2 dried bay leaves; 1 cup fruity red wine; 1 (28-ounce) can peeled tomatoes, with juice

December 9, 2011

Marie called most any dish that she added wine to “French,” and her French pot roast was a star of the genre. The paprika and bell pepper are additions from the late writer Laurie Colwin, who along with Marie would top my list of people to eat pot roast with.

Recipe notes

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