Directions
- 1Super finely mince one white onion.
- 2Finely mince two stalks of celery.
- 3Quarter one bag of baby yellow potatoes.
- 4Chop up four carrots.
- 5Season your cut of meat with a little bit of salt and pepper.
- 6Add neutral oil to a big enameled stock pot.
- 7Sear the meat in the neutral oil on high until there's crust on both sides.
- 8Pull out your meat.
- 9Add your celery and onions to the pot.
- 10Add one can of tomato paste and one stick of butter to the pot with the celery and onions.
- 11Cook the mixture down.
- 12Add your meat back to the pot along with half a bottle of red wine.
- 13Add your potatoes and carrots to the pot.
- 14Add about eight cloves of garlic to the pot.
- 15Add one quart of beef broth to the pot.
- 16Add some rosemary, thyme, and oregano to the pot.
- 17Cover the pot and cook on super low for about three and a half hours.
- 18The meat should just fall apart.
Ingredients
- 1 white onion
- 2 stalks celery
- 1 bag baby yellow potatoes
- 4 carrots
- 2 lb chuck roast
- 1 tbs sea salt
- fresh cracked pepper
- 2 tbs neutral oil
- 0.5 bottle red wine
- 1 can tomato paste
- 1 stick butter
- 8 cloves garlic
- 1 quart beef broth
- 1 sprig rosemary
- 3 sprigs thyme
- 2 sprigs oregano
Equipment
knifecutting boardlarge enameled stock potforkwooden spoonlid
Tips
- Serve with garlic bread and dip it in the sauce for an even better experience.
- If the meat is not falling apart after 3.5 hours, cook it longer.
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