Pot Roast
Directions
- 1Chop about 3 carrots.
- 2Chop about 3 carrots.
- 3Chop about 3 carrots.
- 4Add the chopped carrots to a bowl.
- 5Add the chopped carrots to a bowl.
- 6Add the chopped carrots to a bowl.
- 7Chop about 4 stalks of celery, trying to make them equal in size to the carrots.
- 8Chop about 4 stalks of celery, trying to make them equal in size to the carrots.
- 9Chop about 4 stalks of celery, trying to make them equal in size to the carrots.
- 10Chop one onion.
- 11Chop one onion.
- 12Chop one onion.
- 13Add the chopped celery and onion to the bowl with the carrots.
- 14Add the chopped celery and onion to the bowl with the carrots.
- 15Add the chopped celery and onion to the bowl with the carrots.
- 16Mince a couple of garlic cloves.
- 17Mince a couple of garlic cloves.
- 18Mince a couple of garlic cloves.
- 19Place about 3 pounds of chuck roast on the cutting board.
- 20Place about 3 pounds of chuck roast on the cutting board.
- 21Place about 3 pounds of chuck roast on the cutting board.
- 22Cut up the chuck roast into smaller pieces if the pot isn't big enough.
- 23Cut up the chuck roast into smaller pieces if the pot isn't big enough.
- 24Cut up the chuck roast into smaller pieces if the pot isn't big enough.
- 25Season the chuck roast pieces with a garlic mixture, salt, and pepper, seasoning each side.
- 26Season the chuck roast pieces with a garlic mixture, salt, and pepper, seasoning each side.
- 27Season the chuck roast pieces with a garlic mixture, salt, and pepper, seasoning each side.
- 28Sear each side of the seasoned chuck roast pieces in a pot.
- 29Sear each side of the seasoned chuck roast pieces in a pot.
- 30Sear each side of the seasoned chuck roast pieces in a pot.
- 31Once the meat is seared, take it out and put it on a plate.
- 32Once the meat is seared, take it out and put it on a plate.
- 33Once the meat is seared, take it out and put it on a plate.
- 34Add a good spoonful of tomato paste to the pot.
- 35Add a good spoonful of tomato paste to the pot.
- 36Add a good spoonful of tomato paste to the pot.
- 37Roast the tomato paste.
- 38Roast the tomato paste.
- 39Roast the tomato paste.
- 40Add the chopped vegetables (carrots, celery, onion) to the pot with the tomato paste and stir.
- 41Add the chopped vegetables (carrots, celery, onion) to the pot with the tomato paste and stir.
- 42Add the chopped vegetables (carrots, celery, onion) to the pot with the tomato paste and stir.
- 43Cook the vegetables until the onions are translucent.
- 44Cook the vegetables until the onions are translucent.
- 45Cook the vegetables until the onions are translucent.
- 46Add the minced garlic to the vegetables right before the onions become translucent.
- 47Add the minced garlic to the vegetables right before the onions become translucent.
- 48Add the minced garlic to the vegetables right before the onions become translucent.
- 49Once the onions are translucent, add half a bottle of red wine.
- 50Once the onions are translucent, add half a bottle of red wine.
- 51Once the onions are translucent, add half a bottle of red wine.
- 52Let the wine reduce about 50-60%.
- 53Let the wine reduce about 50-60%.
- 54Let the wine reduce about 50-60%.
- 55Add the seared meat back into the pot.
- 56Add the seared meat back into the pot.
- 57Add the seared meat back into the pot.
- 58Add enough beef stock to cover the beef.
- 59Add enough beef stock to cover the beef.
- 60Add enough beef stock to cover the beef.
- 61Add fresh thyme and rosemary to the pot, drowning it in the liquid.
- 62Add fresh thyme and rosemary to the pot, drowning it in the liquid.
- 63Add fresh thyme and rosemary to the pot, drowning it in the liquid.
- 64Cover the pot and let it simmer for about two hours.
- 65Cover the pot and let it simmer for about two hours.
- 66Cover the pot and let it simmer for about two hours.
- 67Scoop pre-made mashed potatoes into meal prep containers.
- 68Scoop pre-made mashed potatoes into meal prep containers.
- 69Scoop pre-made mashed potatoes into meal prep containers.
- 70Add the cooked pot roast meat to the meal prep containers, next to the mashed potatoes.
- 71Add the cooked pot roast meat to the meal prep containers, next to the mashed potatoes.
- 72Add the cooked pot roast meat to the meal prep containers, next to the mashed potatoes.
- 73Pour the flavorful sauce from the pot on top of the meat and mashed potatoes.
- 74Pour the flavorful sauce from the pot on top of the meat and mashed potatoes.
- 75Pour the flavorful sauce from the pot on top of the meat and mashed potatoes.
- 76Add pre-made broccoli to the meal prep containers.
- 77Add pre-made broccoli to the meal prep containers.
- 78Add pre-made broccoli to the meal prep containers.
- 79Cover the meal prep containers.
- 80Cover the meal prep containers.
- 81Cover the meal prep containers.
Ingredients
- 3 Carrots
- 3 Carrots
- 3 Carrots
- 4 Celery stalks
- 4 Celery stalks
- 4 Celery stalks
- 1 Onion
- 1 Onion
- 1 Onion
- 2 Garlic cloves
- 2 Garlic cloves
- 2 Garlic cloves
- 3 pounds Chuck roast
- 3 pounds Chuck roast
- 3 pounds Chuck roast
- Dried garlic, onions, chives, shallots, salt and pepper mix
- Dried garlic, onions, chives, shallots, salt and pepper mix
- Dried garlic, onions, chives, shallots, salt and pepper mix
- 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 boardKnifeLarge bowlPotTongsSpatulaMeasuring cupLadleMeal prep containers
Tips
- Always roast your tomato paste.
- The meat is done when it literally just falls apart when you pick it up.