Directions
- 1Chop up three carrots into simple pieces.
- 2Transfer the chopped carrots into a bowl.
- 3Chop about six stalks of celery into small pieces.
- 4Add the chopped celery to the bowl with the carrots.
- 5Rough chop one yellow onion.
- 6Add the chopped onion to the bowl with the other vegetables.
- 7Mince about six cloves of garlic.
- 8Tie together rosemary and thyme with butcher's twine.
- 9Cut the 4-pound beef chuck in half, using only 2 pounds for the pot roast.
- 10Cut the 2-pound beef chuck into smaller pieces to fit in the pot easier.
- 11Place the cut beef into a bowl.
- 12Season the beef with a garlic and herb mixture, ensuring each side is covered.
- 13Add some oil to a pot and heat it up.
- 14Sear each side of the beef in the hot oil until browned.
- 15Remove the seared beef from the pot.
- 16Add a tiny bit more oil to the pot.
- 17Add a tablespoon of tomato paste to the pot and roast it for about 2 minutes.
- 18Add the onions, celery, and carrots to the pot and mix them around.
- 19Cook the vegetables for about 3-4 minutes until the onions become translucent.
- 20Add the minced garlic to the pot and cook for about 2 minutes.
- 21Add half a bottle of red wine to the pot.
- 22Reduce the wine down to about 50% by simmering.
- 23Add the seared beef back into the pot, making it snug among the vegetables.
- 24Add the tied herbs (rosemary and thyme) to the pot.
- 25Top off the pot with about 32 ounces of beef stock, enough to cover the meat.
- 26Turn the heat to low, cover the pot, and let it simmer for about 3 hours.
- 27Remove the herbs from the pot roast once cooked.
- 28Serve the pot roast over garlic mashed potatoes.
- 29Ladle the flavorful juice and vegetables on top of the pot roast.
Ingredients
- 3 carrots
- 6 celery
- 1 yellow onion
- 6 garlic cloves
- rosemary
- thyme
- 2 pounds beef chuck
- garlic and herb seasoning
- oil
- 1 tablespoon tomato paste
- 0.5 bottle dark red wine
- 32 ounces beef stock
- garlic mashed potatoes
Equipment
knifecutting boardbowlgarlic pressbutcher's twinepottongswooden spoonladleoven mitt
Tips
- You can use salt, pepper, garlic powder, or any seasoning you want for the meat.
- When working with tomato paste, always roast it for about 2 minutes.
- If you don't want alcohol, you can substitute red wine for more beef stock.
- Reduce the wine down to about 50% before adding anything else.
- The pot roast is done when the meat falls apart easily.
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