Directions
- 1Chop 2-3 carrots.
- 2Add the chopped carrots to a bowl.
- 3Chop about 4 stalks of celery, trying to make the pieces equal in size to the carrots.
- 4Dice one onion.
- 5Add the diced onion to the bowl with carrots and celery.
- 6Mince a couple of cloves of garlic.
- 7Store the minced garlic in a container.
- 8Cut up about 3 pounds of chuck roast into smaller pieces as the pot isn't big enough for the whole piece.
- 9Season the meat with a garlic mixture (dried garlic, onions, chives, shallots) and salt and pepper on all sides.
- 10Sear each side of the seasoned chuck roast in a pot with oil until browned.
- 11Remove the seared meat from the pot and place it on a plate.
- 12Add a spoonful of tomato paste to the pot and roast it, stirring with a spatula.
- 13Add the chopped vegetables (carrots, celery, onion) to the pot and cook until the onions are translucent.
- 14Add the minced garlic to the pot just before the onions become translucent.
- 15Pour half a bottle of red wine into the pot and let it reduce by about 50-60%.
- 16Add the seared meat back into the pot.
- 17Add enough beef stock to cover the beef in the pot.
- 18Add a bundle of thyme and rosemary to the pot.
- 19Cover the pot and let it simmer for about two hours.
- 20Scoop mashed potatoes into meal prep containers.
- 21Remove the herb bundle from the pot roast.
- 22Add the cooked pot roast and sauce to the meal prep containers with the mashed potatoes.
- 23Add broccoli to the meal prep containers.
- 24Close the meal prep containers.
Ingredients
- 3 carrots
- 4 stalks celery
- 1 onion
- 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 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.
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