Darn Yankee Pot Roast

1 (3 lb) Windy N Ranch Round Roast
1 tsp. Kosher salt
Black pepper, to taste
1-2 Tbsp. olive oil
1 cup Burgundy or other dry red wine
2 cups beef stock
4 sprigs fresh thyme
1-2 bay leaves
3 garlic cloves, chopped into thirds
1 small yellow onion, roughly chopped
2 large carrots, cut into 1-inch pieces
4 large celery stalks, cut into 1-inch pieces
3-4 medium size yellow potatoes, cut into 2-inch pieces

Directions:

Preheat oven to 350 degrees F.

Heat olive oil in large skillet over medium-high heat. Meanwhile, coat the outside of roast with salt and pepper. Sear the roast on both sides, approximately 8 minutes per side. Remove roast from pan and transfer to a deep baking dish. Lower heat to medium-low, pour the Burgundy wine into the searing pan and reduce, scraping all the bits from the bottom of the pan and stirring occasionally. Reduce until the liquid is almost gone, then stir in beef broth, garlic, thyme sprigs and bay leaf. Allow to simmer for about 10 minutes. Pour reduction/broth mixture over roast, cover tightly and back for 1 to 1.5 hours, checking the temperature after 1 hour and every 15 minutes after that. When the meat registers at medium doneness (around 145 degrees), add the carrots, celery, onion and potatoes to the pan. Bake an additional 45 minutes, or until vegetables are fork tender.

GRAVY (Optional):

For a stellar gravy to accompany this dish, brown 2 tablespoons of flour in a clean skillet over medium-high heat, stirring frequently. Once the flour is a nice golden brown color, whisk in the juice from the baking dish. Continue to cook at a slow boil until thick.