Pot roast
Serves 1
Directions
- 1Season the chuck roast with salt, pepper, paprika, garlic powder, onion powder, oregano, cayenne, and brown sugar.
- 2Heat olive oil in a pot and sear the roast on all sides, then remove.
- 3Add diced yellow onion, minced garlic, and tomato paste to the pot.
- 4Pour in dry red wine.
- 5Return the roast to the pot and add beef broth, bay leaves, and fresh thyme.
- 6Cover the pot and bake at 300 degrees.
- 7Remove bay leaves and thyme, then add chopped carrots, chopped celery, washed baby potatoes, and 2 whole cloves of garlic.
- 8Cover and bake at 300 degrees.
- 9Remove the potatoes and garlic, then combine them with butter, whipped cream cheese, Dijon mustard, grated Parmesan, milk, and salt and pepper to taste to create the mash.
- 10Shred the meat and add a slurry made of 1 tbsp cornstarch mixed with 1 tbsp cold water to the sauce.
Ingredients
- 2 1/2 lb chuck roast
- 2 tsp salt
- 2 tsp pepper
- 2 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp oregano
- 1/2 tsp cayenne
- 2 tsp brown sugar
- 1 tbsp olive oil
- 1 whole yellow onion
- 5 clove garlic
- 2 tbsp tomato paste
- 1 cup dry red wine
- 2 cup beef broth
- 2 whole bay leaves
- fresh thyme
- 3 whole carrots
- 3 whole celery stalks
- 1 1/2 lb baby potatoes
- 2 whole garlic
- 1 tbsp butter
- 1/4 cup whipped cream cheese
- 1 tsp dijon mustard
- 1/4 cup grated parmesan
- 1/3 cup milk
- salt (optional)
- pepper (optional)
- 1 tbsp cornstarch
- 1 tbsp cold water
