Pot Roast
Directions
- 1Chop up three carrots into simple pieces.
- 2Chop up three carrots into simple pieces.
- 3Chop up three carrots into simple pieces.
- 4Transfer the chopped carrots into a bowl.
- 5Transfer the chopped carrots into a bowl.
- 6Transfer the chopped carrots into a bowl.
- 7Chop about six stalks of celery into small pieces.
- 8Chop about six stalks of celery into small pieces.
- 9Chop about six stalks of celery into small pieces.
- 10Add the chopped celery to the bowl with the carrots.
- 11Add the chopped celery to the bowl with the carrots.
- 12Add the chopped celery to the bowl with the carrots.
- 13Rough chop one yellow onion.
- 14Rough chop one yellow onion.
- 15Rough chop one yellow onion.
- 16Add the chopped onion to the bowl with the other vegetables.
- 17Add the chopped onion to the bowl with the other vegetables.
- 18Add the chopped onion to the bowl with the other vegetables.
- 19Mince about six cloves of garlic.
- 20Mince about six cloves of garlic.
- 21Mince about six cloves of garlic.
- 22Tie together rosemary and thyme with butcher's twine.
- 23Tie together rosemary and thyme with butcher's twine.
- 24Tie together rosemary and thyme with butcher's twine.
- 25Cut the 4-pound beef chuck in half, using only 2 pounds for the pot roast.
- 26Cut the 4-pound beef chuck in half, using only 2 pounds for the pot roast.
- 27Cut the 4-pound beef chuck in half, using only 2 pounds for the pot roast.
- 28Cut the 2-pound beef chuck into smaller pieces to fit in the pot easier.
- 29Cut the 2-pound beef chuck into smaller pieces to fit in the pot easier.
- 30Cut the 2-pound beef chuck into smaller pieces to fit in the pot easier.
- 31Place the cut beef into a bowl.
- 32Place the cut beef into a bowl.
- 33Place the cut beef into a bowl.
- 34Season the beef with a garlic and herb mixture, ensuring each side is covered.
- 35Season the beef with a garlic and herb mixture, ensuring each side is covered.
- 36Season the beef with a garlic and herb mixture, ensuring each side is covered.
- 37Add some oil to a pot and heat it up.
- 38Add some oil to a pot and heat it up.
- 39Add some oil to a pot and heat it up.
- 40Sear each side of the beef in the hot oil until browned.
- 41Sear each side of the beef in the hot oil until browned.
- 42Sear each side of the beef in the hot oil until browned.
- 43Remove the seared beef from the pot.
- 44Remove the seared beef from the pot.
- 45Remove the seared beef from the pot.
- 46Add a tiny bit more oil to the pot.
- 47Add a tiny bit more oil to the pot.
- 48Add a tiny bit more oil to the pot.
- 49Add a tablespoon of tomato paste to the pot and roast it for about 2 minutes.
- 50Add a tablespoon of tomato paste to the pot and roast it for about 2 minutes.
- 51Add a tablespoon of tomato paste to the pot and roast it for about 2 minutes.
- 52Add the onions, celery, and carrots to the pot and mix them around.
- 53Add the onions, celery, and carrots to the pot and mix them around.
- 54Add the onions, celery, and carrots to the pot and mix them around.
- 55Cook the vegetables for about 3-4 minutes until the onions become translucent.
- 56Cook the vegetables for about 3-4 minutes until the onions become translucent.
- 57Cook the vegetables for about 3-4 minutes until the onions become translucent.
- 58Add the minced garlic to the pot and cook for about 2 minutes.
- 59Add the minced garlic to the pot and cook for about 2 minutes.
- 60Add the minced garlic to the pot and cook for about 2 minutes.
- 61Add half a bottle of red wine to the pot.
- 62Add half a bottle of red wine to the pot.
- 63Add half a bottle of red wine to the pot.
- 64Reduce the wine down to about 50% by simmering.
- 65Reduce the wine down to about 50% by simmering.
- 66Reduce the wine down to about 50% by simmering.
- 67Add the seared beef back into the pot, making it snug among the vegetables.
- 68Add the seared beef back into the pot, making it snug among the vegetables.
- 69Add the seared beef back into the pot, making it snug among the vegetables.
- 70Add the tied herbs (rosemary and thyme) to the pot.
- 71Add the tied herbs (rosemary and thyme) to the pot.
- 72Add the tied herbs (rosemary and thyme) to the pot.
- 73Top off the pot with about 32 ounces of beef stock, enough to cover the meat.
- 74Top off the pot with about 32 ounces of beef stock, enough to cover the meat.
- 75Top off the pot with about 32 ounces of beef stock, enough to cover the meat.
- 76Turn the heat to low, cover the pot, and let it simmer for about 3 hours.
- 77Turn the heat to low, cover the pot, and let it simmer for about 3 hours.
- 78Turn the heat to low, cover the pot, and let it simmer for about 3 hours.
- 79Remove the herbs from the pot roast once cooked.
- 80Remove the herbs from the pot roast once cooked.
- 81Remove the herbs from the pot roast once cooked.
- 82Serve the pot roast over garlic mashed potatoes.
- 83Serve the pot roast over garlic mashed potatoes.
- 84Serve the pot roast over garlic mashed potatoes.
- 85Ladle the flavorful juice and vegetables on top of the pot roast.
- 86Ladle the flavorful juice and vegetables on top of the pot roast.
- 87Ladle the flavorful juice and vegetables on top of the pot roast.
Ingredients
- 3 carrots
- 3 carrots
- 3 carrots
- 6 celery
- 6 celery
- 6 celery
- 1 yellow onion
- 1 yellow onion
- 1 yellow onion
- 6 garlic cloves
- 6 garlic cloves
- 6 garlic cloves
- rosemary
- rosemary
- rosemary
- thyme
- thyme
- thyme
- 2 pounds beef chuck
- 2 pounds beef chuck
- 2 pounds beef chuck
- garlic and herb seasoning
- garlic and herb seasoning
- garlic and herb seasoning
- oil
- oil
- oil
- 1 tablespoon tomato paste
- 1 tablespoon tomato paste
- 1 tablespoon tomato paste
- 0.5 bottle dark red wine
- 0.5 bottle dark red wine
- 0.5 bottle dark red wine
- 32 ounces beef stock
- 32 ounces beef stock
- 32 ounces beef stock
- garlic mashed potatoes
- garlic mashed potatoes
- 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.