Directions
- 1Chop three carrots into simple pieces.
- 2Transfer the chopped carrots into a bowl.
- 3Chop about six celery stalks into small pieces.
- 4Add the chopped celery to the bowl with carrots.
- 5Roughly chop one yellow onion.
- 6Add the chopped onions to the bowl with carrots and celery.
- 7Mince six cloves of garlic using a garlic press.
- 8Tie rosemary and thyme together with butcher's twine.
- 9Cut a 4-pound beef chuck roast in half to get a 2-pound piece of meat.
- 10Cut the 2-pound beef chuck into smaller pieces to fit into the pot easily.
- 11Place the cut beef chuck into a bowl.
- 12Season the meat with a garlic and herb mixture, ensuring all sides are covered.
- 13Add some oil to a pot and heat it up.
- 14Sear each side of the meat in the hot oil until browned.
- 15Remove the seared meat from the pot.
- 16Add a tiny bit more oil to the pot.
- 17Add a tablespoon of tomato paste to the pot and roast it for about two minutes.
- 18Add the onions, celery, and carrots to the pot and mix well.
- 19Let the vegetables cook for three to four minutes until the onions are translucent.
- 20Add the minced garlic to the pot and let it cook for about two minutes.
- 21Add half a bottle of red wine to the pot.
- 22Reduce the wine down to about 50% by letting it simmer.
- 23Add the seared meat back into the pot, making it snug with the vegetables.
- 24Add the tied herbs (rosemary and thyme) to the pot.
- 25Top off the ingredients with about 32 ounces of beef stock, enough to cover the meat.
- 26Turn the heat to low and let it simmer, then check on it in two hours.
- 27After about three hours of simmering, remove the herbs from the pot.
- 28Serve the pot roast by placing it on top of garlic mashed potatoes.
- 29Pour the flavorful juice and vegetables from the pot over the pot roast.
Ingredients
- 3 carrots
- 6 celery
- 1 yellow onion
- 6 garlic cloves
- rosemary
- thyme
- 2 pounds beef chuck
- garlic and herb seasoning mix
- oil
- 1 tablespoon tomato paste
- 0.5 bottle red wine
- 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.
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