Pot Roast

120 mins
Serves 1
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Directions

  1. 1Chop up 2 to 3 carrots into small pieces.
  2. 2Chop up 2 to 3 carrots into small pieces.
  3. 3Chop up 2 to 3 carrots into small pieces.
  4. 4Add the chopped carrots to a bowl.
  5. 5Add the chopped carrots to a bowl.
  6. 6Add the chopped carrots to a bowl.
  7. 7Chop about 4 stalks of celery, trying to make the pieces as equal as possible to the carrots.
  8. 8Chop about 4 stalks of celery, trying to make the pieces as equal as possible to the carrots.
  9. 9Chop about 4 stalks of celery, trying to make the pieces as equal as possible to the carrots.
  10. 10Chop one onion.
  11. 11Chop one onion.
  12. 12Chop one onion.
  13. 13Add the chopped onion to the bowl with the carrots and celery.
  14. 14Add the chopped onion to the bowl with the carrots and celery.
  15. 15Add the chopped onion to the bowl with the carrots and celery.
  16. 16Mince a couple of cloves of garlic.
  17. 17Mince a couple of cloves of garlic.
  18. 18Mince a couple of cloves of garlic.
  19. 19Cut up about 3 pounds of chuck roast.
  20. 20Cut up about 3 pounds of chuck roast.
  21. 21Cut up about 3 pounds of chuck roast.
  22. 22Season the chuck roast pieces with a dried garlic, onions, chives, and shallots mixture, along with salt and pepper, making sure to season each side.
  23. 23Season the chuck roast pieces with a dried garlic, onions, chives, and shallots mixture, along with salt and pepper, making sure to season each side.
  24. 24Season the chuck roast pieces with a dried garlic, onions, chives, and shallots mixture, along with salt and pepper, making sure to season each side.
  25. 25Sear each side of the meat in a pot with oil.
  26. 26Sear each side of the meat in a pot with oil.
  27. 27Sear each side of the meat in a pot with oil.
  28. 28Once the meat is seared, remove it from the pot and place it on a plate.
  29. 29Once the meat is seared, remove it from the pot and place it on a plate.
  30. 30Once the meat is seared, remove it from the pot and place it on a plate.
  31. 31Add a good spoonful of tomato paste to the pot and roast it.
  32. 32Add a good spoonful of tomato paste to the pot and roast it.
  33. 33Add a good spoonful of tomato paste to the pot and roast it.
  34. 34Add your chopped vegetables (carrots, celery, onions) to the pot and cook until the onions are translucent.
  35. 35Add your chopped vegetables (carrots, celery, onions) to the pot and cook until the onions are translucent.
  36. 36Add your chopped vegetables (carrots, celery, onions) to the pot and cook until the onions are translucent.
  37. 37Right before the onions get translucent, add the minced garlic.
  38. 38Right before the onions get translucent, add the minced garlic.
  39. 39Right before the onions get translucent, add the minced garlic.
  40. 40Once onions are translucent, add half a bottle of red wine and let it reduce about 50-60%.
  41. 41Once onions are translucent, add half a bottle of red wine and let it reduce about 50-60%.
  42. 42Once onions are translucent, add half a bottle of red wine and let it reduce about 50-60%.
  43. 43Add the meat back into the pot.
  44. 44Add the meat back into the pot.
  45. 45Add the meat back into the pot.
  46. 46Add enough beef stock to cover the beef.
  47. 47Add enough beef stock to cover the beef.
  48. 48Add enough beef stock to cover the beef.
  49. 49Add thyme and rosemary to the pot.
  50. 50Add thyme and rosemary to the pot.
  51. 51Add thyme and rosemary to the pot.
  52. 52Cover the pot and let it simmer for about 2 hours.
  53. 53Cover the pot and let it simmer for about 2 hours.
  54. 54Cover the pot and let it simmer for about 2 hours.
  55. 55Assemble the meal prep containers by adding mashed potatoes first.
  56. 56Assemble the meal prep containers by adding mashed potatoes first.
  57. 57Assemble the meal prep containers by adding mashed potatoes first.
  58. 58Add the cooked meat to the containers.
  59. 59Add the cooked meat to the containers.
  60. 60Add the cooked meat to the containers.
  61. 61Pour the flavorful sauce from the pot on top of the meat.
  62. 62Pour the flavorful sauce from the pot on top of the meat.
  63. 63Pour the flavorful sauce from the pot on top of the meat.
  64. 64Add broccoli to the containers.
  65. 65Add broccoli to the containers.
  66. 66Add broccoli to the containers.
  67. 67Cover the containers.
  68. 68Cover the containers.
  69. 69Cover the containers.

Ingredients

  • 3 carrots
  • 3 carrots
  • 3 carrots
  • 4 stalks celery
  • 4 stalks celery
  • 4 stalks celery
  • 1 onion
  • 1 onion
  • 1 onion
  • 2 cloves garlic
  • 2 cloves garlic
  • 2 cloves garlic
  • 3 pounds chuck roast
  • 3 pounds chuck roast
  • 3 pounds chuck roast
  • garlic mixture (dried garlic, onions, chives, shallots)
  • garlic mixture (dried garlic, onions, chives, shallots)
  • garlic mixture (dried garlic, onions, chives, shallots)
  • salt
  • salt
  • salt
  • pepper
  • pepper
  • pepper
  • 1 spoonful tomato paste
  • 1 spoonful tomato paste
  • 1 spoonful tomato paste
  • 0.5 bottle red wine
  • 0.5 bottle red wine
  • 0.5 bottle red wine
  • beef stock
  • beef stock
  • beef stock
  • thyme
  • thyme
  • thyme
  • rosemary
  • rosemary
  • rosemary
  • mashed potatoes
  • mashed potatoes
  • mashed potatoes
  • broccoli
  • broccoli
  • broccoli

Equipment

cutting boardknifebowltongspotspatulaplatemeasuring cupmeal prep containersladle

Tips

  • Always roast your tomato paste.
  • The meat is done when it literally just falls apart when you pick it up.
Pot Roast | Clip Recipe