Pot Roast
Directions
- 1Grab a chuck roast and cut it into pieces.
- 2Heavily salt the meat.
- 3Set the meat aside.
- 4Grab celery, onions, and carrots.
- 5Roughly chop the vegetables.
- 6Add high smoke point oil to a pot.
- 7Sear the meat until it is browned on all sides.
- 8Dump the oil out.
- 9Add the chopped vegetables to the pot.
- 10Add a few cloves of garlic.
- 11Keep this on high heat and toast it for a few minutes.
- 12Add 2 cups of red wine.
- 13Scrape the bottom of the pan.
- 14Add the seared meat back into the pot.
- 15Add two cans of peeled San Marzano tomatoes.
- 16Add enough stock to cover everything.
- 17Cover the pot with aluminum or use a lid.
- 18Place the pot in the oven at 450 degrees.
- 19Remove the pot from the oven after 3 and a half hours, or until the meat falls apart.
- 20Grab an immersion blender and blend the liquid in the pot to make a sauce.
Ingredients
- chuck roast
- salt
- celery
- onions
- carrots
- high smoke point oil
- garlic
- 2 cups red wine
- 2 cans peeled San Marzano tomatoes
- stock
Equipment
potknifetongs
Tips
- The timing doesn't matter, as long as it falls apart.
Related recipes
Slow Cooker Tax Day Ribs
American · Dinner
Slow Cooker Baby Back Ribs
American · Dinner
Creamy Chicken & Wild Rice Soup
American · Dinner
Copycat Cracker Barrel Chicken Tenders
American · Dinner
Marinated Steak
American · Dinner
One-pan creamy four-cheese chicken and rice
American · Dinner40m
Stick of Butter Chicken & Rice
American · Dinner1h
Chuck Roast Sandwiches
American · Dinner
One Pan Cheesy Beef and Broccoli Ditalini
American · Dinner
Baked Chicken
American · Dinner
Philly Cheesesteak Pie
American · Dinner
Gold Rush Potatoes
American · Dinner