Afternoon Pot Roast

240 mins
Serves 1
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Directions

  1. 1Season the chuck roast generously with salt, pepper, and paprika.
  2. 2Season the chuck roast generously with salt, pepper, and paprika.
  3. 3Season the chuck roast generously with salt, pepper, and paprika.
  4. 4Drizzle olive oil over the seasoned chuck roast.
  5. 5Drizzle olive oil over the seasoned chuck roast.
  6. 6Drizzle olive oil over the seasoned chuck roast.
  7. 7Chop the yellow onions.
  8. 8Chop the yellow onions.
  9. 9Chop the yellow onions.
  10. 10Sear the chuck roast on both sides in a pot.
  11. 11Sear the chuck roast on both sides in a pot.
  12. 12Sear the chuck roast on both sides in a pot.
  13. 13Remove the meat from the pot.
  14. 14Remove the meat from the pot.
  15. 15Remove the meat from the pot.
  16. 16Sauté the julienned yellow onions in the same pot.
  17. 17Sauté the julienned yellow onions in the same pot.
  18. 18Sauté the julienned yellow onions in the same pot.
  19. 19Add garlic, tomato paste, and a quarter cup of red wine to the onions and stir until combined.
  20. 20Add garlic, tomato paste, and a quarter cup of red wine to the onions and stir until combined.
  21. 21Add garlic, tomato paste, and a quarter cup of red wine to the onions and stir until combined.
  22. 22Pour beef stock and the remaining red wine into the pot and bring to a boil.
  23. 23Pour beef stock and the remaining red wine into the pot and bring to a boil.
  24. 24Pour beef stock and the remaining red wine into the pot and bring to a boil.
  25. 25Add the chuck roast back into the pot.
  26. 26Add the chuck roast back into the pot.
  27. 27Add the chuck roast back into the pot.
  28. 28Top the roast with golden potatoes, rainbow carrots, and celery.
  29. 29Top the roast with golden potatoes, rainbow carrots, and celery.
  30. 30Top the roast with golden potatoes, rainbow carrots, and celery.
  31. 31Add fresh parsley and fresh thyme to the pot.
  32. 32Add fresh parsley and fresh thyme to the pot.
  33. 33Add fresh parsley and fresh thyme to the pot.
  34. 34Cover the pot with a lid.
  35. 35Cover the pot with a lid.
  36. 36Cover the pot with a lid.
  37. 37Bake at 325 degrees Fahrenheit for 3 to 4 hours.
  38. 38Bake at 325 degrees Fahrenheit for 3 to 4 hours.
  39. 39Bake at 325 degrees Fahrenheit for 3 to 4 hours.
  40. 40Serve the pot roast over egg noodles.
  41. 41Serve the pot roast over egg noodles.
  42. 42Serve the pot roast over egg noodles.

Ingredients

  • 3 lb chuck roast
  • 3 lb chuck roast
  • 3 lb chuck roast
  • 1 yellow onion
  • 1 yellow onion
  • 1 yellow onion
  • 2 tbs garlic
  • 2 tbs garlic
  • 2 tbs garlic
  • 2 tbs tomato paste
  • 2 tbs tomato paste
  • 2 tbs tomato paste
  • 1 bag rainbow carrots
  • 1 bag rainbow carrots
  • 1 bag rainbow carrots
  • 1 bag golden potatoes
  • 1 bag golden potatoes
  • 1 bag golden potatoes
  • 1 stalk celery
  • 1 stalk celery
  • 1 stalk celery
  • 32 oz beef stock
  • 32 oz beef stock
  • 32 oz beef stock
  • 1 cup red wine
  • 1 cup red wine
  • 1 cup red wine
  • fresh parsley
  • fresh parsley
  • fresh parsley
  • fresh thyme
  • fresh thyme
  • fresh thyme
  • salt
  • salt
  • salt
  • pepper
  • pepper
  • pepper
  • paprika
  • paprika
  • paprika
  • olive oil
  • olive oil
  • olive oil
  • egg noodles
  • egg noodles
  • egg noodles

Equipment

cutting boardknifepotwooden spoon

Tips

  • Heavily salt and pepper the roast and sear on both sides.
  • Serve over egg noodles.