Easy Pot Roast

Instructions

1. Pre-heat oven to 275 degrees F.
2. In a large oven proof pot, throw in pot roast, roasted red peppers, artichokes, garlic, onion, beef stock. Ideally the meat should be fully submerged, but it’s okay if a little peeks out. Place the lid on the pot, and stick the pot in the oven for 4 hours.
3. Remove the pot and check if the meat will fall apart easily when pulled with a fork. If not, put it back into the oven! (Your exact time will depend on your pot, your meat, and your oven. Cooking for this post I left the meat in the oven for just over 5 hours.)
4. Remove vegetables and meat from the broth and place in separate containers, refrigerate overnight. Refrigerate the broth overnight too.
5. The next day, skim the solidified fat off the top of the broth (throw this away, it’s gross). Mix flour with ½ cup of the broth. Set aside.
6. And then bring the remaining broth to a boil over the stove, stir in the balsamic vinegar. Allow it to reduce by half. Gradually mix in the flour-broth mixture to thicken the broth to the consistency you like your gravy to be. (If it ever gets too thick or the flavour becomes too strong, add some water.)
7. Serve it up!