Burgundy Thyme Pot Roast with Yorkshire Pudding Popovers and English Style Roasted Potatoes

Step 1

I like to make sure the roast is tied tightly with butcher string which helps it hold together in the oven and easier to remove from the roasting and serve. Season the roast on all sides with salt and pepper.

Step 2

Heat 3 tbsp vegetable oil in a cast iron over medium high heat and brown the roast on all sides before transferring it to a covered roasting pan.

Step 3

To the roasting pan add the beef stock, wine, bay leaves, Worcestershire Sauce, nutmeg, kosher salt, pepper, thyme and garlic.

Step 4

Cover the roasting pan with aluminum foil before adding the cover in order to keep as much moisture in as possible and roast at 325 degrees F for 1 1/2 to 2 hours.

Step 5

At this point add the carrots, parsnip and shallots or pearl onions.

Step 6

Cover and roast for about another hour or until the vegetables are fork tender. Remove the roast and vegetables from the pot and hold in a warm oven, about 200 degrees F, while you prepare the gravy.

Step 7

Skim any excess fat from the top of the stock in the roasting pan, then bring the liquid to a boil on the stove top.

Step 8

Prepare a thickening slurry by whisking together until smooth the flour and warm water in a covered mason jar or by or shaking them together in a mason jar.

Step 9

Slowly pour the flour slurry into the boiling roasting stock, whisking constantly and quickly so that no lumps form in the gravy. Use only as much of the slurry as necessary to bring the gravy to the consistency you like.

Step 10

Serve with Yorkshire Pudding Popovers and Perfect Roast Potatoes