Italian Pot Roast with Fresh Fennel

Ingredients

• 3 pound beef chuck pot roast boneless
• 14 ounce beef broth canned
• 4 medium carrots halved lengthwise
• 0.5 cup 1/4 cup dried cranberry (juice sweetened if possible) dry red
• 2 medium fennel bulbs cored trimmed cut into thin wedges
• 3 tablespoons flour all-purpose
• 3 cloves garlic minced
• 1 teaspoon garlic powder 
• 8 servings ground pepper black to taste
• 2 teaspoons penzey's southwest seasoning dried italian
• 12 ounces new potatoes quartered
• 1 medium onion cut into thin wedges
• 8 servings salt to taste
• 2 tablespoons vegetable oil 
• 0.3 cup water cold

Equipment

• bowl
• frying pan
• oven
• whisk
• stove
• tongs

Directions

1. Preheat oven to 325 degrees F. Trim fat from roast. Season roast with garlic powder.
2. Heat oil over medium-high heat in a 6 quart pan with lid. Brown roast in hot oil on all sides.
3. [Cleaning tip: Once the stove top is cool, wipe up any oil splatters with Clorox® Disinfecting Wipes*. Rinse hands once complete.]
4. Combine broth, wine, garlic, and Italian seasoning in a medium bowl; pour over roast. Cover and bake for 1 1/4 hours.
5. Add potatoes, carrots, fennel, and onion to pan. Return to oven and bake 60 to 70 minutes more or until desired doneness.
6. 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.
7. Combine water and flour in a small bowl.
8. 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.
9. Serve gravy with roast and vegetables.