Red Wine Pot Roast

325 mins
Serves 1
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Directions

  1. 1Sear the chuck roast in avocado oil seasoned with salt and pepper for about five minutes on all sides until a nice crust forms.
  2. 2Sear the chuck roast in avocado oil seasoned with salt and pepper for about five minutes on all sides until a nice crust forms.
  3. 3Sear the chuck roast in avocado oil seasoned with salt and pepper for about five minutes on all sides until a nice crust forms.
  4. 4Add chopped onion, carrot, celery, and garlic to the skillet and sauté for a couple of minutes.
  5. 5Add chopped onion, carrot, celery, and garlic to the skillet and sauté for a couple of minutes.
  6. 6Add chopped onion, carrot, celery, and garlic to the skillet and sauté for a couple of minutes.
  7. 7Sprinkle in a third cup of flour and cook for a couple of minutes to thicken the gravy.
  8. 8Sprinkle in a third cup of flour and cook for a couple of minutes to thicken the gravy.
  9. 9Sprinkle in a third cup of flour and cook for a couple of minutes to thicken the gravy.
  10. 10Stir in a fourth cup of tomato paste and cook until it blends with the mixture.
  11. 11Stir in a fourth cup of tomato paste and cook until it blends with the mixture.
  12. 12Stir in a fourth cup of tomato paste and cook until it blends with the mixture.
  13. 13Add two cups of red wine and let it cook for about five minutes to let the alcohol cook out.
  14. 14Add two cups of red wine and let it cook for about five minutes to let the alcohol cook out.
  15. 15Add two cups of red wine and let it cook for about five minutes to let the alcohol cook out.
  16. 16Pour in four cups of beef broth.
  17. 17Pour in four cups of beef broth.
  18. 18Pour in four cups of beef broth.
  19. 19Season with cracked black pepper, salt, dried thyme, and dried parsley.
  20. 20Season with cracked black pepper, salt, dried thyme, and dried parsley.
  21. 21Season with cracked black pepper, salt, dried thyme, and dried parsley.
  22. 22Return the seared chuck roast to the skillet, adding any juices from the plate.
  23. 23Return the seared chuck roast to the skillet, adding any juices from the plate.
  24. 24Return the seared chuck roast to the skillet, adding any juices from the plate.
  25. 25Add two bay leaves, a bunch of fresh parsley, and a head of garlic.
  26. 26Add two bay leaves, a bunch of fresh parsley, and a head of garlic.
  27. 27Add two bay leaves, a bunch of fresh parsley, and a head of garlic.
  28. 28Add some carrots to the skillet.
  29. 29Add some carrots to the skillet.
  30. 30Add some carrots to the skillet.
  31. 31Cover and simmer for about two hours.
  32. 32Cover and simmer for about two hours.
  33. 33Cover and simmer for about two hours.
  34. 34Remove the lid and let it cook for another hour and a half, flipping the meat halfway through.
  35. 35Remove the lid and let it cook for another hour and a half, flipping the meat halfway through.
  36. 36Remove the lid and let it cook for another hour and a half, flipping the meat halfway through.

Ingredients

  • 1 chuck roast
  • 1 chuck roast
  • 1 chuck roast
  • 1 tablespoon avocado oil
  • 1 tablespoon avocado oil
  • 1 tablespoon avocado oil
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch pepper
  • 1 pinch pepper
  • 1 pinch pepper
  • 1 cup onion
  • 1 cup onion
  • 1 cup onion
  • 1 cup carrot
  • 1 cup carrot
  • 1 cup carrot
  • 1 cup celery
  • 1 cup celery
  • 1 cup celery
  • 1 cup garlic
  • 1 cup garlic
  • 1 cup garlic
  • 1 third cup flour
  • 1 third cup flour
  • 1 third cup flour
  • 1 fourth cup tomato paste
  • 1 fourth cup tomato paste
  • 1 fourth cup tomato paste
  • 2 cups red wine
  • 2 cups red wine
  • 2 cups red wine
  • 4 cups beef broth
  • 4 cups beef broth
  • 4 cups beef broth
  • 1 tablespoon cracked black pepper
  • 1 tablespoon cracked black pepper
  • 1 tablespoon cracked black pepper
  • 1 tablespoon salt
  • 1 tablespoon salt
  • 1 tablespoon salt
  • 1 tablespoon dried thyme
  • 1 tablespoon dried thyme
  • 1 tablespoon dried thyme
  • 1 tablespoon dried parsley
  • 1 tablespoon dried parsley
  • 1 tablespoon dried parsley
  • 2 bay leaves
  • 2 bay leaves
  • 2 bay leaves
  • 1 bunch fresh parsley
  • 1 bunch fresh parsley
  • 1 bunch fresh parsley
  • 1 bunch carrots
  • 1 bunch carrots
  • 1 bunch carrots
  • 1 serving mashed potatoes
  • 1 serving mashed potatoes
  • 1 serving mashed potatoes

Equipment

large skillettongsspoonfork