Don't adjust your screen. It might look like chocolate, but it's actually red wine braised pot roast and it is DIVINE! Four simple ingredients turn ordinary comfort food into an unbelievable mahogany hunk of juicy goodness!
Heat olive oil in electric skillet or Dutch oven over medium high heat (375 degrees in electric skillet).
Add chuck roast and brown on both sides. Pour bottle of wine and box beef stock over roast. Bring to a boil and reduce to a simmer and cover (if using a Dutch oven, place in a 275° F oven).
Allow to slowly braise for 3-4 hours, turning once at the halfway mark. If adding any vegetables, do so at this time. If you notice liquid has evaporated too quickly, a second box of beef stock or equal amounts of water may be added.
When roast is fork tender and liquids are evaporated to about one cup, carefully remove roast and any vegetables from pan. Turn heat up on electric skillet to about 350 degrees (about medium on stove).
Add cornstarch to a small jar. Top off with roughly ½ cup cold water. Replace the lid and shake the jar well until cornstarch is combined with water. Add to remaining liquid while whisking, until gravy has thickening and is smooth, about 1-2 minutes. If gravy is too thick, add more water and whisk again.
Serve over mashed potatoes, risotto, or cheesy grits, or with baby Yukon Gold potatoes and diced carrots. Leftovers will keep in the fridge for 3-4 days. For ideas on what to do with leftovers, see the post above.