kosher salt and freshly ground black pepperto season
Gather your ingredients and mince the onion and garlic.
Heat oil in large Dutch oven. Add roast and cook until brown on all sides. Add minced onion and garlic, Worcestershire sauce, herbs, and 1 cup water. Reduce heat to low and cover. Simmer for 3-3 1/2 hours until meat is tender and falls apart with a fork, adding more water as needed.
Preparing the Roasted Vegetables
While the roast cooks, prepare the vegetables. Slice the Yukon Gold potatoes in 2" pieces. Peel and slice the carrots. Slice the button mushrooms in half. Quarter the sweet onion.
Place prepared vegetables in an oblong baking pan that has been sprayed with cooking spray.
Once the roast has simmered for about 2 1/2 hours, remove the bones from the roast.If desired, save any beef bones to make homemade broth or stock. Or give them to your dogs. They will love you for it.
Pour the broth mixture from the roast over the vegetables, leaving at least a cup for the roast. Add up to 1/2 cup of water to the vegetables, if necessary.
Continue simmering the roast, covered on low, for another 30 minutes. Again, add more water as needed to keep the roast from burning on the bottom. Simmer until the roast is fork tender. Once done, remove from heat and keep warm at the back of the stove.
Sprinkle the vegetables with kosher salt and freshly ground black pepper. Bake uncovered in 425 degree convection oven for 45-55 minutes until fork tender, stirring vegetables in broth at least twice.
Turn off oven. Add the roast to vegetables and keep warm in oven.
Prepare the Gravy
Pour the remaining broth from the Dutch oven into a small saucepan, adding more water as needed to make 2 cups.
In a glass measuring cup whisk together the all-purpose flour and 1/4 cup water. Beat well until smooth.
Bring the broth to a boil. Pour the thickening slurry into the boiling broth and whisk until the gravy thickens.
To serve, place roast in the center of a large serving tray and arrange the roasted vegetables around it. At this point, you may either pour the gravy over the roast and vegetables or place it in a gravy boat or serving bowl. Serves 6-8.
Wine Recommendation: William Hill North Coast Cabernet Sauvignon