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Ultimate Pot Roast

Ingredients

• 4 pound beef chuck roast, bottom round or brisket (depending on how lean you prefer it)
• 2 tablespoons oil (I like to use avocado oil for its high smoke point)
• 2 carrots , cut into 1-2 inch pieces (can also use baby carrots)
• 2 ribs celery , cut into 1-2 inch pieces
• 1 yellow onion , diced
• 2 cloves garlic , minced
• 1/2 cup dry red wine (recommended but can substitute more beef broth)
• 2 1/2 cups beef broth
• 2 tablespoons tomato paste
• 3/4 teaspoon salt
• 2 bay leaves
• 2 strips bacon , cut in half
• For the Dry Rub:
• 2 tablespoons sweet paprika
• 1 teaspoon garlic powder
• 1 1/2 teaspoons salt
• 3/4 teaspoon freshly ground black pepper
• 1/4 teaspoon of EACH: rosemary, thyme, oregano, basil, parsley
• For the Gravy:
• 5 tablespoons all-purpose flour mixed into a slurry with 1/2 cup beef broth (GF use 2 tablespoons corntarch dissolved in 1/2 cup beef broth)
• 2 tablespoons butter

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