# Pot Roast

A simple pot roast recipe with vegetables and beef, perfect for a fall night.

- Servings: 2 servings
- Total time: 185 min
- Cuisine: American
- Category: Side
- Language: en

## 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

## Instructions

1. Chop up three carrots into simple pieces.
2. Transfer the chopped carrots into a bowl.
3. Chop about six stalks of celery into small pieces.
4. Add the chopped celery to the bowl with the carrots.
5. Rough chop one yellow onion.
6. Add the chopped onion to the bowl with the other vegetables.
7. Mince about six cloves of garlic.
8. Tie together rosemary and thyme with butcher's twine.
9. Cut the 4-pound beef chuck in half, using only 2 pounds for the pot roast.
10. Cut the 2-pound beef chuck into smaller pieces to fit in the pot easier.
11. Place the cut beef into a bowl.
12. Season the beef with a garlic and herb mixture, ensuring each side is covered.
13. Add some oil to a pot and heat it up.
14. Sear each side of the beef in the hot oil until browned.
15. Remove the seared beef from the pot.
16. Add a tiny bit more oil to the pot.
17. Add a tablespoon of tomato paste to the pot and roast it for about 2 minutes.
18. Add the onions, celery, and carrots to the pot and mix them around.
19. Cook the vegetables for about 3-4 minutes until the onions become translucent.
20. Add the minced garlic to the pot and cook for about 2 minutes.
21. Add half a bottle of red wine to the pot.
22. Reduce the wine down to about 50% by simmering.
23. Add the seared beef back into the pot, making it snug among the vegetables.
24. Add the tied herbs (rosemary and thyme) to the pot.
25. Top off the pot with about 32 ounces of beef stock, enough to cover the meat.
26. Turn the heat to low, cover the pot, and let it simmer for about 3 hours.
27. Remove the herbs from the pot roast once cooked.
28. Serve the pot roast over garlic mashed potatoes.
29. Ladle the flavorful juice and vegetables on top of the pot roast.

## Equipment

- knife
- cutting board
- bowl
- garlic press
- butcher's twine
- pot
- tongs
- wooden spoon
- ladle
- oven 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.

## Source

- Original video: https://www.tiktok.com/t/ZTMHP61WH/
- Recipe page: https://www.cliprecipe.com/recipe/67abdeb0-6888-4f52-9254-0168e2518858
- Extracted: 2025-10-23

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt