Pot roast for tomorrow.

Pot Roast 1 beef chuck roast (2-4 pounds) 4 cloves garlic, cut into 12 shards Bring the roast to room temperature and cut 6 deep gashes on each side. Push the shards of garlic into the gashes, and season the roast with salt and pepper. dust the roast with 1 Tb flour. Heat 2 Tb oil over medium heat in a dutch oven or large stovetop safe casserole pan. Brown the meat on all sides, about 15 minutes total. Remove the roast to a plate, and pour off all but 3 Tb of fat from the pan. add: 2 cups finely chopped onion 1/2 cup finely chopped celery 1/2 cup finely chopped carrot Cook the vegetables until slightly softened, reduce heat to low, and then add 3 Tb of flour and cook into a dark roux, stirring often. add 1.5 cups dry red wine 2 Tb demiglace 1 bay leaf 1/2 tsp dried thyme 1/2 tsp dried rosemary Bring to a boil, and then reduce the heat to low and return the roast to the pan and cover. Maintain the heat so that the sauce just barely simmers, and turn the roast every half-hour, scraping the thickened areas at the bottom of the pan as well. Cook for 1 1/2 to 3 hours, depending on the size and shape of the roast. (Flat roasts cook more quickly than oblong ones.) When done, cool and refrigerate for up to 2 days before serving.