Perfect Pot Roast-Tammy

[wilderness]

Perfect Pot Roast-Tammy

sea salt/freshly ground black pepper

1/2 t. ground fennel
3 lb chuck roast
extra virgin olive oil
3 large carrots, peeled, cut into 2 inch pieces
1/2 lb cipollini onions, peeled or 1 large Vidalia onion, cut into 1/4 inch to 1/2 inch dice
3 garlic cloves, smashed
1 1/4 c. hard cider (or regular apple cider if you prefer)
3 1/2 c. beef broth
6 fresh thyme sprigs
1 fresh rosemary sprig
1 fresh or dried bay leaf
2 T. all purpose flour2 T. tomato paste

Preheat oven to 325*.Combine salt, pepper and ground fennel in a small bowl. Generously season the roast.
Add enough oil to a Dutch oven to coat the bottom. Heat it over medium high heat, add the roast and sear 8-10 minutes total, turning to brown all sides. Transfer to a bowl.
Add the carrots, onions and garlic; season with salt and pepper lightly. Saute the vegetables until browned, 5-8 minutes. Be careful not to burn garlic. Remove vegetables and transfer to a clean bowl. Deglaze the pot with cider. Using a wooden spoon, scrape the brown bits. Bring to a boil over high heat. Add 2 c. of broth and bring to a boil again. Add 4 sprigs of thyme, the rosemary, bay leaf, and roast to pot. Bring to a boil, then reduce heat to a simmer.
Cover the pot, place it in the oven, roast for 2 hours. Add reserved vegetables, roast 1 more hour. Meat should be fork tender. Remove meat and vegetables to a large bowl, or platter; cover to keep warm. Let the braising liquid cool slightly, then strain into a bowl. Discard any solids. Skim off any fat on top.

Puree the braising liquid in a blender. To make sauce, heat 2 T. oil in the Dutch oven over medium heat. Add the flour, stir to combine. Stir in remaining cider and the tomato paste, mix well.
Return the braising liquid to pot along with remaining 1 1/2 c. broth and 2 thyme sprigs. Increase heat to medium high, bring to a boil. Reduce to a simmer and cook 15 - 20 minutes, until sauce is thickened.
Season sauce to taste. Remove thyme sprigs. To serve, slice the roast, arrange vegetables around it and pour sauce over the top.