Red Wine Pot Roast
Directions
- 1Finely mince one white onion and three celery stalks.
- 2Quarter a bag of baby potatoes and chop four carrots into bite-sized pieces.
- 3Season the piece of meat with sea salt and cracked black pepper.
- 4Sear both sides of the meat in neutral oil on high heat in a large pot.
- 5Add the celery and onion to the pot.
- 6Add one can of tomato paste and a stick of butter and cook for a couple of minutes.
- 7Add back the seared meat.
- 8Add half a bottle of red wine.
- 9Add the carrots, potatoes, eight cloves of garlic, one quart of beef stock, rosemary, thyme, and oregano.
- 10Let it cook on super low for about three and a half hours.
Ingredients
- 1 white onion
- 3 celery stalks
- 1 quarter bag baby potatoes
- 4 carrots
- 1 piece of meat
- 0 sea salt
- 0 cracked black pepper
- 0 neutral oil
- 1 can tomato paste
- 1 stick butter
- 0.5 bottle red wine
- 8 garlic cloves
- 1 quart beef stock
- 0 rosemary
- 0 thyme
- 0 oregano
- 0 garlic bread
Equipment
knifecutting boardlarge potwooden spoonfork