What would a pot roast be without gravy? Dry and boring! Everybody knows a good sauce can turn a whole dish around. Since you are already roasting the meat, you might as well invest a couple extra minutes and make the perfect sauce to match it.
Beef chuck, brisket, and rump are perfect for pot roast recipes. Chuck is a very flavorful cut from the cow's shoulder and neck. Roasting it slowly in the oven results in a wonderfully tender pot roast. The brisket, from the chest area, is grainier in texture than the chuck, the first cut is extremely lean. Rump roast is cut from the back of the cow; this is one of the leanest cuts for pot roast but still has nice flavor and produces attractive slices.
Peel and dice celery root. Chop carrot, onion, and garlic. Heat oil in a roasting pan. Add meat and fry at medium to high heat. Add onions, garlic, carrot, and celery root and sauté for approx. 5 min. Add tomato paste and stir. Deglaze with beef stock and red wine. Roast in the oven at 180°C/350°F for 3 – 5 hrs. Add more beef stock if needed after 2 – 4 hrs. Strain sauce into a saucepan and bring it to a simmer. Season with salt and pepper. Make a slurry with starch and water, and add to sauce. Thicken for approx. 3 – 5 min. and add cold butter. Serve with roasted meat. Enjoy!