Pot Roast

2h
Serves 1
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Directions

  1. 1Chop up 2 to 3 carrots into small pieces.
  2. 2Add the chopped carrots to a bowl.
  3. 3Chop about 4 stalks of celery, trying to make the pieces as equal as possible to the carrots.
  4. 4Chop one onion.
  5. 5Add the chopped onion to the bowl with the carrots and celery.
  6. 6Mince a couple of cloves of garlic.
  7. 7Cut up about 3 pounds of chuck roast.
  8. 8Season the chuck roast pieces with a dried garlic, onions, chives, and shallots mixture, along with salt and pepper, making sure to season each side.
  9. 9Sear each side of the meat in a pot with oil.
  10. 10Once the meat is seared, remove it from the pot and place it on a plate.
  11. 11Add a good spoonful of tomato paste to the pot and roast it.
  12. 12Add your chopped vegetables (carrots, celery, onions) to the pot and cook until the onions are translucent.
  13. 13Right before the onions get translucent, add the minced garlic.
  14. 14Once onions are translucent, add half a bottle of red wine and let it reduce about 50-60%.
  15. 15Add the meat back into the pot.
  16. 16Add enough beef stock to cover the beef.
  17. 17Add thyme and rosemary to the pot.
  18. 18Cover the pot and let it simmer for about 2 hours.
  19. 19Assemble the meal prep containers by adding mashed potatoes first.
  20. 20Add the cooked meat to the containers.
  21. 21Pour the flavorful sauce from the pot on top of the meat.
  22. 22Add broccoli to the containers.
  23. 23Cover the containers.

Ingredients

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

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