- 1 (3 pound) boneless beef chuck pot roast
- 1 teaspoon garlic powder
- 2 tablespoons vegetable oil
- 1 (14 ounce) can beef broth
- 1/2 cup dry red wine or cranberry juice
- 3 cloves garlic, minced
- 2 teaspoons dried Italian seasoning
- 12 ounces new potatoes, quartered
- 4 medium carrots, halved lengthwise and bias-sliced into 2-inch pieces
- 2 medium fennel bulbs, trimmed, cored, and cut into thin wedges
- 1 medium onion, cut into thin wedges
- 1/4 cup cold water
- 3 tablespoons all-purpose flour
- Salt to taste
- Ground black pepper to taste
- Preheat oven to 325 degrees F. Trim fat from roast. Season roast with garlic powder. Heat oil over medium-high heat in a 6 quart pan with lid. Brown roast in hot oil on all sides.
- [Cleaning tip: Once the stove top is cool, wipe up any oil splatters with Clorox(R) Disinfecting Wipes. Rinse hands once complete.]
- Combine broth, wine, garlic, and Italian seasoning in a medium bowl; pour over roast. Cover and bake for 1 1/4 hours.
- Add potatoes, carrots, fennel, and onion to pan. Return to oven and bake 60 to 70 minutes more or until desired doneness.
- Using tongs, remove roast and vegetables to a serving platter. For gravy, pour 1 1/2 cups pan juices into a bowl; skim off fat and return juices to pan. Combine water and flour in a small bowl. Whisk into juices in pan. Cook and stir over medium heat until thickened and bubbly; cook, stirring constantly, for 1 minute more. Season to taste with salt and pepper. Serve gravy with roast and vegetables.