Pot Roast

180 mins
Serves 2
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Directions

  1. 1Chop three carrots into simple pieces.
  2. 2Chop three carrots into simple pieces.
  3. 3Chop three carrots into simple pieces.
  4. 4Transfer the chopped carrots into a bowl.
  5. 5Transfer the chopped carrots into a bowl.
  6. 6Transfer the chopped carrots into a bowl.
  7. 7Chop about six celery stalks into small pieces.
  8. 8Chop about six celery stalks into small pieces.
  9. 9Chop about six celery stalks into small pieces.
  10. 10Add the chopped celery to the bowl with carrots.
  11. 11Add the chopped celery to the bowl with carrots.
  12. 12Add the chopped celery to the bowl with carrots.
  13. 13Roughly chop one yellow onion.
  14. 14Roughly chop one yellow onion.
  15. 15Roughly chop one yellow onion.
  16. 16Add the chopped onions to the bowl with carrots and celery.
  17. 17Add the chopped onions to the bowl with carrots and celery.
  18. 18Add the chopped onions to the bowl with carrots and celery.
  19. 19Mince six cloves of garlic using a garlic press.
  20. 20Mince six cloves of garlic using a garlic press.
  21. 21Mince six cloves of garlic using a garlic press.
  22. 22Tie rosemary and thyme together with butcher's twine.
  23. 23Tie rosemary and thyme together with butcher's twine.
  24. 24Tie rosemary and thyme together with butcher's twine.
  25. 25Cut a 4-pound beef chuck roast in half to get a 2-pound piece of meat.
  26. 26Cut a 4-pound beef chuck roast in half to get a 2-pound piece of meat.
  27. 27Cut a 4-pound beef chuck roast in half to get a 2-pound piece of meat.
  28. 28Cut the 2-pound beef chuck into smaller pieces to fit into the pot easily.
  29. 29Cut the 2-pound beef chuck into smaller pieces to fit into the pot easily.
  30. 30Cut the 2-pound beef chuck into smaller pieces to fit into the pot easily.
  31. 31Place the cut beef chuck into a bowl.
  32. 32Place the cut beef chuck into a bowl.
  33. 33Place the cut beef chuck into a bowl.
  34. 34Season the meat with a garlic and herb mixture, ensuring all sides are covered.
  35. 35Season the meat with a garlic and herb mixture, ensuring all sides are covered.
  36. 36Season the meat with a garlic and herb mixture, ensuring all sides are covered.
  37. 37Add some oil to a pot and heat it up.
  38. 38Add some oil to a pot and heat it up.
  39. 39Add some oil to a pot and heat it up.
  40. 40Sear each side of the meat in the hot oil until browned.
  41. 41Sear each side of the meat in the hot oil until browned.
  42. 42Sear each side of the meat in the hot oil until browned.
  43. 43Remove the seared meat from the pot.
  44. 44Remove the seared meat from the pot.
  45. 45Remove the seared meat from the pot.
  46. 46Add a tiny bit more oil to the pot.
  47. 47Add a tiny bit more oil to the pot.
  48. 48Add a tiny bit more oil to the pot.
  49. 49Add a tablespoon of tomato paste to the pot and roast it for about two minutes.
  50. 50Add a tablespoon of tomato paste to the pot and roast it for about two minutes.
  51. 51Add a tablespoon of tomato paste to the pot and roast it for about two minutes.
  52. 52Add the onions, celery, and carrots to the pot and mix well.
  53. 53Add the onions, celery, and carrots to the pot and mix well.
  54. 54Add the onions, celery, and carrots to the pot and mix well.
  55. 55Let the vegetables cook for three to four minutes until the onions are translucent.
  56. 56Let the vegetables cook for three to four minutes until the onions are translucent.
  57. 57Let the vegetables cook for three to four minutes until the onions are translucent.
  58. 58Add the minced garlic to the pot and let it cook for about two minutes.
  59. 59Add the minced garlic to the pot and let it cook for about two minutes.
  60. 60Add the minced garlic to the pot and let it cook for about two minutes.
  61. 61Add half a bottle of red wine to the pot.
  62. 62Add half a bottle of red wine to the pot.
  63. 63Add half a bottle of red wine to the pot.
  64. 64Reduce the wine down to about 50% by letting it simmer.
  65. 65Reduce the wine down to about 50% by letting it simmer.
  66. 66Reduce the wine down to about 50% by letting it simmer.
  67. 67Add the seared meat back into the pot, making it snug with the vegetables.
  68. 68Add the seared meat back into the pot, making it snug with the vegetables.
  69. 69Add the seared meat back into the pot, making it snug with the vegetables.
  70. 70Add the tied herbs (rosemary and thyme) to the pot.
  71. 71Add the tied herbs (rosemary and thyme) to the pot.
  72. 72Add the tied herbs (rosemary and thyme) to the pot.
  73. 73Top off the ingredients with about 32 ounces of beef stock, enough to cover the meat.
  74. 74Top off the ingredients with about 32 ounces of beef stock, enough to cover the meat.
  75. 75Top off the ingredients with about 32 ounces of beef stock, enough to cover the meat.
  76. 76Turn the heat to low and let it simmer, then check on it in two hours.
  77. 77Turn the heat to low and let it simmer, then check on it in two hours.
  78. 78Turn the heat to low and let it simmer, then check on it in two hours.
  79. 79After about three hours of simmering, remove the herbs from the pot.
  80. 80After about three hours of simmering, remove the herbs from the pot.
  81. 81After about three hours of simmering, remove the herbs from the pot.
  82. 82Serve the pot roast by placing it on top of garlic mashed potatoes.
  83. 83Serve the pot roast by placing it on top of garlic mashed potatoes.
  84. 84Serve the pot roast by placing it on top of garlic mashed potatoes.
  85. 85Pour the flavorful juice and vegetables from the pot over the pot roast.
  86. 86Pour the flavorful juice and vegetables from the pot over the pot roast.
  87. 87Pour the flavorful juice and vegetables from the pot over the pot roast.

Ingredients

  • 3 carrots
  • 3 carrots
  • 3 carrots
  • 6 celery
  • 6 celery
  • 6 celery
  • 1 yellow onion
  • 1 yellow onion
  • 1 yellow onion
  • 6 garlic cloves
  • 6 garlic cloves
  • 6 garlic cloves
  • rosemary
  • rosemary
  • rosemary
  • thyme
  • thyme
  • thyme
  • 2 pounds beef chuck
  • 2 pounds beef chuck
  • 2 pounds beef chuck
  • garlic and herb seasoning mix
  • garlic and herb seasoning mix
  • garlic and herb seasoning mix
  • oil
  • oil
  • oil
  • 1 tablespoon tomato paste
  • 1 tablespoon tomato paste
  • 1 tablespoon tomato paste
  • 0.5 bottle red wine
  • 0.5 bottle red wine
  • 0.5 bottle red wine
  • 32 ounces beef stock
  • 32 ounces beef stock
  • 32 ounces beef stock

Equipment

cutting boardknifebowlgarlic pressbutcher's twinepottongswooden spoonoven mittladle

Tips

  • Use dark horse red wine for pot roast or short ribs, it's a go-to cooking wine.
  • If you don't want alcohol, substitute red wine for more beef stock.
  • Reduce the wine down to about 50% before adding anything else.
  • You know it's done when you go and pick up a piece of meat and it just falls apart.