• prep: 0 hr
• cook: 0 hr
• total: 0 hr

servings:

Growing up, my mother would make pot roast for a Sunday meal, or for when we had company; it’s a lovely reminder of home.

• Sea salt and freshly ground black pepper
• 1/2 teaspoon ground fennel
• 1 (3-pound) chuck roast
• Extra virgin olive oil
• 3 large carrots, peeled and cut into 2-inch-long chunks
• 1/2 pound cipollini onions, peeled, or 1 large Vidalia onion, cut into 1/4- to 1/2-inch dice
• 3 garlic cloves, smashed
• 1 1/4 cups hard cider (or apple cider if you prefer nonalcoholic)
• 3 1/2 cups beef broth
• 6 fresh thyme sprigs
• 1 fresh rosemary sprig
• 1 fresh or dried bay leaf
• 2 tablespoons all-purpose flour
• 2 tablespoons tomato paste

Click Here For Step-By-Step Instructions