MAW MAWS ROAST BEEF

Maw Maw’s Roast Beef

1 (3-4lb) chuck roast
1 tsp onion powder
1 tsp garlic powder seasoning salt pepper
1 onion, chopped
1 red bell pepper, chopped
2 celery stalks, chopped
10-12 garlic cloves, chopped
1/4 cup vegetable oil
1/2 cup flour
2 cups beef stock
2 cups red wine
2 tbsp worchestershire sauce
1 bay leaf
1 cup grated smoked gouda
1 loaf French bread

Preheat oven to 300 degrees. Pat roast dry with paper towels and season with onion powder, garlic powder, seasoning salt and pepper; let sit while you chop the vegetables. Dust roast with flour; save whatever doesn’t stick. Heat oil in a Dutch oven over medium-high heat. Brown roast on all sides, then remove from Dutch oven. Sauté onion, bell pepper and celery until translucent. Add garlic and sauté for 2-3 more minutes. Add leftover flour to veggies. Add enough beef stock to deglaze the bottom of the Dutch oven, scraping up all the chunky bits. Return roast (with juices) to Dutch oven. Add wine and enough beef stock to cover top of roast. Add Worcestershire sauce and bay leaf. Bring to a simmer.

Cover and bake in the oven for 90 minutes. Flip the roast and bake for another 60 minutes. If you want to make pot roast you add peeled and cut potatoes and carrots for the last 30 minutes. If you want to make po-boys, keep reading.

After the 60 minutes, flip the roast again, trying not to break it apart. Return to oven for 45 minutes. It’s done when it begins to break easily. Carefully remove roast from pot and put in a covered dish. Blend the gravy with a hand blender until all veggies and meat scraps disappear. Bring to a simmer and reduce until the gravy thickens.

Remove excess fat from roast as you break the meat up by hand. Mix meat and gravy; heat through. Serve on toasted French bread with a little mayonnaise and grated smoked gouda on top. Banging!