Pot Roast

Name: Pot Roast
Total time: 185 min
Yield: 2 servings
Cuisine: American
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

3h 5m

Serves 2

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Pot Roast

tiktok.com

3h 5m

Serves 2

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.

Pot Roast

3h 5m

Serves 2

tiktok.com

Pot Roast

tiktok.com

3h 5m

Serves 2

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.