Creamy Tomato Pot Roast Recipe

This is the pot roast recipe that beats all pot roast recipes! Total time is 5 or so hours; but it really only takes 15 minutes to get this in the oven, then you forget about it.

Ingredients:
1 large sweet onion, thinly sliced
3 carrots
Handful of mushrooms
1-1/2 cups (375 mL) beef broth
1/2 cup (125 mL) white wine
1/4 cup (60 mL) tomato paste
6 sprigs fresh thyme
2 garlic cloves crushed
3/4 tsp (4 mL) salt
1/4 tsp (1 mL) pepper
1 Tbsp (15 mL) Marmite or Vegemite
2 lb (1Kg) boneless beef pot roast
1/4 cup (60 mL) 35% cream
3 Tbsp (45 mL) all-purpose flour


Method:
Preheat oven to 325ºF (160ºC)
In a Dutch oven, combine onion, carrots, mushrooms, broth, wine, tomato paste, thyme, garlic, Marmite, salt, pepper, and beef.
Cover and cook in the oven until beef is tender, about 4 - 5 hours.
Remove beef and veggies to a plate, and keep warm.
Whisk cream with flour.
Bring cooking liquid to a boil in Dutch oven.
Gradually whisk cream / flour mixture into Dutch oven.
Cook on high until thickened, about 5 minutes.
Spoon over beef at the table.

Prep Time: 4-5 Hours
Servings: 6