Pot Roast
Directions
- 1Chop 2-3 carrots.
- 2Chop 2-3 carrots.
- 3Chop 2-3 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 the pieces equal in size to the carrots.
- 8Chop about 4 stalks of celery, trying to make the pieces equal in size to the carrots.
- 9Chop about 4 stalks of celery, trying to make the pieces equal in size to the carrots.
- 10Dice one onion.
- 11Dice one onion.
- 12Dice one onion.
- 13Add the diced onion to the bowl with carrots and celery.
- 14Add the diced onion to the bowl with carrots and celery.
- 15Add the diced onion to the bowl with carrots and celery.
- 16Mince a couple of cloves of garlic.
- 17Mince a couple of cloves of garlic.
- 18Mince a couple of cloves of garlic.
- 19Store the minced garlic in a container.
- 20Store the minced garlic in a container.
- 21Store the minced garlic in a container.
- 22Cut up about 3 pounds of chuck roast into smaller pieces as the pot isn't big enough for the whole piece.
- 23Cut up about 3 pounds of chuck roast into smaller pieces as the pot isn't big enough for the whole piece.
- 24Cut up about 3 pounds of chuck roast into smaller pieces as the pot isn't big enough for the whole piece.
- 25Season the meat with a garlic mixture (dried garlic, onions, chives, shallots) and salt and pepper on all sides.
- 26Season the meat with a garlic mixture (dried garlic, onions, chives, shallots) and salt and pepper on all sides.
- 27Season the meat with a garlic mixture (dried garlic, onions, chives, shallots) and salt and pepper on all sides.
- 28Sear each side of the seasoned chuck roast in a pot with oil until browned.
- 29Sear each side of the seasoned chuck roast in a pot with oil until browned.
- 30Sear each side of the seasoned chuck roast in a pot with oil until browned.
- 31Remove the seared meat from the pot and place it on a plate.
- 32Remove the seared meat from the pot and place it on a plate.
- 33Remove the seared meat from the pot and place it on a plate.
- 34Add a spoonful of tomato paste to the pot and roast it, stirring with a spatula.
- 35Add a spoonful of tomato paste to the pot and roast it, stirring with a spatula.
- 36Add a spoonful of tomato paste to the pot and roast it, stirring with a spatula.
- 37Add the chopped vegetables (carrots, celery, onion) to the pot and cook until the onions are translucent.
- 38Add the chopped vegetables (carrots, celery, onion) to the pot and cook until the onions are translucent.
- 39Add the chopped vegetables (carrots, celery, onion) to the pot and cook until the onions are translucent.
- 40Add the minced garlic to the pot just before the onions become translucent.
- 41Add the minced garlic to the pot just before the onions become translucent.
- 42Add the minced garlic to the pot just before the onions become translucent.
- 43Pour half a bottle of red wine into the pot and let it reduce by about 50-60%.
- 44Pour half a bottle of red wine into the pot and let it reduce by about 50-60%.
- 45Pour half a bottle of red wine into the pot and let it reduce by about 50-60%.
- 46Add the seared meat back into the pot.
- 47Add the seared meat back into the pot.
- 48Add the seared meat back into the pot.
- 49Add enough beef stock to cover the beef in the pot.
- 50Add enough beef stock to cover the beef in the pot.
- 51Add enough beef stock to cover the beef in the pot.
- 52Add a bundle of thyme and rosemary to the pot.
- 53Add a bundle of thyme and rosemary to the pot.
- 54Add a bundle of thyme and rosemary to the pot.
- 55Cover the pot and let it simmer for about two hours.
- 56Cover the pot and let it simmer for about two hours.
- 57Cover the pot and let it simmer for about two hours.
- 58Scoop mashed potatoes into meal prep containers.
- 59Scoop mashed potatoes into meal prep containers.
- 60Scoop mashed potatoes into meal prep containers.
- 61Remove the herb bundle from the pot roast.
- 62Remove the herb bundle from the pot roast.
- 63Remove the herb bundle from the pot roast.
- 64Add the cooked pot roast and sauce to the meal prep containers with the mashed potatoes.
- 65Add the cooked pot roast and sauce to the meal prep containers with the mashed potatoes.
- 66Add the cooked pot roast and sauce to the meal prep containers with the mashed potatoes.
- 67Add broccoli to the meal prep containers.
- 68Add broccoli to the meal prep containers.
- 69Add broccoli to the meal prep containers.
- 70Close the meal prep containers.
- 71Close the meal prep containers.
- 72Close the meal prep containers.
Ingredients
- 3 carrots
- 3 carrots
- 3 carrots
- 4 stalks celery
- 4 stalks celery
- 4 stalks celery
- 1 onion
- 1 onion
- 1 onion
- cloves garlic
- cloves garlic
- 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 boardknifelarge bowlsmall bowltongspotspatulameasuring cuplidmeal prep containers
Tips
- Make sure to chop the carrots and celery to be similar in size.
- Season each side of the chuck roast.
- Roast the tomato paste in the pot.
- Look for the onions to be translucent before adding garlic.
- Reduce the red wine by about 50-60%.
- The meat is done when it falls apart easily.