I know pot roast doesn’t sound too exciting but once you try this one you will change your mind.I had a big crowd at my house on Sunday and just wanted a simple meal to braise in my Dutch oven while I relaxed.  Chuck roast is my favorite cut for pot roast and this reicpe, adapted from one I saw Anne Burrell make on Food Network.  Any other pot roast I’ve made seem bland and uninteresting after this one.  It was so sad that there were no leftovers!
Pot Roast
1 T grapeseed oil
4 pound chuck roast, cut into 4 large pieces
3 ribs celery, sliced
2 onions, sliced
1 pinch crushed red pepper
3 cloves garlic, chopped
1/2 cup tomato paste
1/2 cup red wine vinegar
4 cups stock (chicken or beef)
3 bay leaves
2 star anise
1 large sprig fresh thyme
2 strips of orange zest

Preheat oven to 350 degrees. Coat a Dutch oven with grapeseed oil and bring to medium high heat.  Sprinkle the meat with kosher salt and pepper.  Brown on all sides and remove from pan.
Drain excess oil, lower heat to medium, add a little new oil and add the celery, onions, and crushed red pepper to the pan.  Season the vegetables with salt and cook until soft, about 8 minutes.  Add garlic and cook for 1-2 minutes.  Add the tomato paste and cook for 1-2 minutes.  Add the vinegar and 3 cups of stock.  Add the bay leaves, orange zest, star anise and thyme.  Return the meat to the pan, cover and put in the oven for 1 hour.

Remove from the oven, turn meat and cook for another hour.  If the liquid has gone done, add another half cup of stock.  Return to oven and cook for another hour.  Remove and add more liquid if necessary and cook for another half hour.  Remove the meat, skim any excess fat from the liquid, slice the meat and serve with the pan juices.

I served it with mashed potatoes and a salad.