Pot Roast
Directions
- 1Break down the beef chuck into nice chunks.
- 2Drizzle the beef chunks with oil.
- 3Generously season the beef with salt and pepper.
- 4Oil down your pot.
- 5Add the beef chunks to the hot pan to sear.
- 6Sear the beef chunks until they are golden on all sides.
- 7Remove the seared beef from the pan and place it on a sheet tray to rest.
- 8Drop the heat in the same pan and add shallots.
- 9Let the shallots cook for a couple of minutes until they are nice and brown.
- 10Introduce sliced carrots to the pan.
- 11Add a couple of cloves of whole garlic to the pan.
- 12Squeeze in tomato paste.
- 13Give the tomato paste a couple of minutes to get nice and toasty.
- 14Add rosemary to the pan.
- 15Add a bay leaf for aroma.
- 16Deglaze the pan with a little bit of red vinegar.
- 17Add the seared beef back into the pan.
- 18Submerge the contents with beef stock until at least three-quarters of the meat is covered.
- 19Bring the mixture to a nice little boil.
- 20Skim any foam away as it comes to a boil.
- 21Cover the pan with a lid and drop it to a simmer.
- 22Cook low and slow for about an hour and a half.
- 23Remove the lid and cook for about 20-30 more minutes to allow the liquid to thicken and evaporate, concentrating the flavor.
- 24Make a mound of healthy mashed potatoes.
- 25Place a nice scoop of the cooked meat onto the mashed potatoes.
- 26Drizzle with some of the meat juice.
Ingredients
- 3 pounds beef chuck
- Salt
- Pepper
- Olive oil
- 5 Shallots
- 2 Carrots
- 4 Garlic cloves
- 2 Tbsp Tomato paste
- 1 sprig Rosemary
- 1 sprig Thyme
- 1 Bay leaf
- 0.25 cup Red vinegar
- 3 cups Beef stock
Equipment
Cutting boardKnifePanTongsSheet trayLadleLid
Tips
- Do not overcrowd your pan, cook beef in batches if necessary.
- The more this sits in the fridge, the better it gets.
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