More Comfort Food for Cold Weather : Pot Roast

Ah , what to make in my brand new spankin' Mario Batali Dutch Oven ?

This week's dinner menu includes a perennial favorite - New England Pot Roast - or as the Frenchie's call it " Pot Au Feu".
I haven't made this in years as i have been a vegetarian of sorts off and on again over the years -as well as eliminating RED meat all together for more than 15 years.
That all changed when i became pregnant.
I was severely anemic ( due to fibroids - NOT my diet ) and iron supplements just weren't cutting it.
The anemia got even worse after an emergency C-Section that drained yours truly of more than a liter of blood. I was as empty a vessel as one could be.
So , I HAD to add beef back to my diet -
and so i did, albeit i now only eat free-range , 100% organic meat of any kind , but it IS meat , nonetheless.
The theory goes - if i am forced to once again eat red meat ( which truly i did not miss ) than i was going to enjoy it , dammit ! I have labored long and hard on 'beefing ' up my meat repertoire in the kitchen and i have some pretty great recipes at my new-found carnivore's disposal.
Actually , i am more aptly a dyed-in -the-wool Ominivore at heart ( can sheep be omnivore's ? ) as the amount of veggies in this dish attests to.

Well here it is , Mom , your great great great traditional pot roast with your daughter's own twist.

The secret to this dish and it's deliciousness is cooking a pork roast in with the beef - makes an amazing au jus or gravy if you wish.

New England Pot Roast With Winter Root Vegetables

3 1/2 lb of pork roast and 3 1/2 lb. boneless chuck roast
1 Tbsp olive or grapeseed oil
1 tsp. each -salt, pepper, thyme rubbed into meat
1 tablespoon butter
1 tablespoon flour
1 large yellow onion, chopped or sliced
3cloves of garlic, peeled
1 stalk celery chopped
1 carrot chopped
1tsp. Worcestershire sauce
1tsp. gravy magic
1/2 cup of red wine or sherry
3 cups beef stock
1/2 dozen each - carrots , parsnips, celery root, chopped
into large pieces
1 dozen small potatoes
1 dozen pearl onions
1 flat of mushrooms

Preheat the oven to 325 degrees F. Place a dutch oven over high heat for 2 minutes, add oil. Meanwhile, rub both sides of meat with the salt , pepper & thyme. When the pan is hot (really hot- wisps of smoke beginning to form ) sear meat on both sides and remove from pan. Turn down heat and add just enough butter to cover the bottom of the pan, then add the flour , then the onion , garlic ,celery and carrot. Stir constantly until onion is softened and a rough roux forms.

Add the red wine to deglaze the dutch oven , scraping up the browned bits into the sauce. Add worchestershire , gravy magic and stock. Bring to a boil and reduce the liquid by half. Add back the roasts and cover with added stock if necessary to reach a 2/3 covered ratio.
Cook for 3 to 3 1/2 hours or until a fork pushes easily into the meat. Add remaining vegetables and cook 30 minutes more at 375 degrees. Remove from oven and rest for at least 1/2 hour. Slice meat thinly, or pull apart with a fork. Serve with sauce and a rustic bread and a green salad.