Pot Roast

A Great main that can feed a crowd.

Ingredients:

• 3.5 lbs chuck roast

• 4 stalks celery, diced

• 2 large carrots, diced

• 1 large yellow onion, diced

• 8 cloves garlic, diced

• 3 tablespoons of tomato paste

• 4 cups of chicken

• 8 ounces of red wine

• 1/2 tbsp dry thyme

• 1/2 tbs dry rosemary

Step 1:

I prefer using a Dutch oven for this recipe. Any durable pot that is safe for oven use and has a lid will also be suitable. If you do not have an oven-safe pot, you can simply complete the cooking process on the stovetop by simmering. Preheat your oven to 325°F and place your chosen pot on the stovetop over high heat.

Step 2:

Let your pot get up to high heat and add a few tablespoons of olive oil. Pat the meat dry with a paper towel to remove excess moisture. Salt and pepper the meat liberally. Add the meat to the pan and brown on all sides. If your pan is hot enough this shouldn’t take more than a few minutes per side.

Step3:

Once the meat is browned, remove from the pan and reduce the pan to medium heat. Add a fresh tablespoon of olive oil and add the diced onions, celery, carrots and garlic. Sauté for about 5-10mins or until slightly brown.

Step 4:

Add the tomato paste and let it cook out for a minute or two. Heating it up in the pan will remove any slightly tart taste from the can or tube that the past came in. Toss in a bay leaf and the dry thyme and rosemary at this point.

Step 5:

Add the wine to the pot and with a flat bottom spoon or spatula, scrape off and clean any brown bits off the bottom of the pan. This will unleash a ton of flavor.

Step 6:

Let the wine cook out for a few minutes until all the alcohol cooks out (it will no longer smell like alcohol if you waft a few big sniffs above the pan). When the alcohol cooks off, add in the stock and bring it up to a simmer.

Step 7:

Add the meat back to the pot, ideally submerging about 3/4 of the meat, leaving 1/4 exposed to get gnarly as the potroast cooks. At this point you can put the lid on the pot and put it in the oven. If you aren’t cooking in an oven safe pot, then leave it on the stove with a piece of tinfoil over the top on a gentle simmer. Let it cook for 3-3.5 hours, checking and basting every 30-45 minutes.

Serve with mashed potatoes, rice, or pasta - Enjoy!