Grandma's Classic Pot Roast

Grandma's Classic Pot Roast
What You Will Need

1 4-5 pound chuck roast
1 large onion quartered 
4 garlic cloves minced
5 carrots halved
4 cups beef broth
sprigs of parsley and thyme
2 bay leaves
salt and pepper 
flour for dusting
1/4 cup olive oil
1/4 cup water
2 Tbs sherry
3 Tbs cornstarch 

Preheat oven to 300*

Heat oil in a dutch oven over high flame. Salt and pepper the roast and lightly flour the entire surface. Brown the roast on all sides and transfer to a plate. Turn the heat down to medium and brown the garlic and onions for about 5 minutes. 

Using some kitchen twine, tie the sprigs of thyme and parsley together and place herb bundle in the pot along with the bay leaves and broth. Bring to boil. Return roast to pot along with any drippings from the plate. Cover and transfer to oven. Cook for 2 1/2 hours. At this point, add the carrots to the pot and continue cooking for another 30 minutes. 

Once done cooking, remove the roast from the pot and cover with foil to keep warm. Remove carrots and onions with a slotted spoon and cover to keep warm. Bring the sauce to a boil, add the sherry and reduce by about half. Make sure to remove the bay leaves and herb bundle. 

Mix the water and cornstarch until smooth, and whisk in the sauce. Simmer until the gravy thickens to desired consistency. 

Slice the roast, serve over mashed potatoes with carrots and top with gravy.