AUTUMN POT ROAST WITH CHEDDAR GARLIC CRUMBLE CRUST

1 3-4 lb boneless chuck roast
1/2 cup flour, divided
salt and pepper
8 TBS butter
2 TBS olive oil
1 cup water
2 cups beef stock
1 tsp beef bullion granules
1 TBS kitchen bouquet
1 can cream of mushroom soup
1 large onion, chopped
2 ribs celery, chopped
4 large carrots, cleaned and cut into rounds
5 medium potatoes, cut into 1 inch pieces.
2 large garlic cloves, pressed
Cheddar Topping:
2 cups flour
1 tsp salt
1 TBS plus 1 tsp baking powder
6 TBS chilled butter, cut into small chunks
1 to 1 1/2 cups heavy cream
1 1/2 tsp garlic, pressed
pepper, pinch
1/2 cup good cheddar cheese, grated

In a large dutch oven heat 1 TBS butter and 2 TBS olive oil. Salt and pepper roast and dust with 1 TBS flour. Brown beef on both sides in the dutch oven. Remove to a plate. Add onion and celery to the dutch oven. Cook until translucent about 5 minutes. Add garlic and cook for 1 minute.  Put the roast back into the dutch oven along with any juices. Add water, beef stock, bullion and kitchen bouquet. Cook over a medium low heat and bring to a boil. Turn the heat back to a simmer and cook for 1 hour. 

Add the carrots to the dutch oven and cook for 1/2 hour. Add potatoes and cook an additional 1/2 hour.
Remove roast and carrots. Strain and discard solids. Reserve liquids.

Preheat oven to 400 degrees.

Add the remainder of the butter to the dutch oven. Melt over medium heat. Add the flour and stir. Cook flour for about 4 minutes and add the cooking liquid back into the dutch oven. Whisk until thickened .Beak up chuck roast. Add it back to the sauce. Add carrots and potatoes.
Put pot roast in 6 individual, oven proof bowls. Refrigerate any left over pot roast.

To make topping: 
In a large bowl add flour, salt and baking powder. Stir with a whisk to combine. Cut in the butter using a pastry cutter or two knives until the mixture resembles course meal. Add cream, garlic and pepper.  Add cheddar cheese and mix with a wooden spoon until it holds together. Let it rest for a few minutes.

Drop golf ball sized spoonfuls of the topping to cover each bowl of stew. It should look bumpy. Bake for 25 minutes until the topping is golden brown. 



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