# Pot Roast

A simple pot roast made by chopping a few things up, throwing it in a pot, letting it cook, and then eating.

- Servings: 2 servings
- Total time: 180 min
- Cuisine: American
- Category: Dinner
- Language: en

## 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

## Instructions

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

## Equipment

- cutting board
- knife
- bowl
- garlic press
- butcher's twine
- pot
- tongs
- wooden spoon
- oven mitt
- ladle

## 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.

## Source

- Original video: https://www.tiktok.com/@tinekeyounger/video/7557866973665791287?is_from_webapp=1&sender_device=pc&web_id=7498183529761801774
- Recipe page: https://www.cliprecipe.com/recipe/f2a7fb7e-c575-4380-a813-9920d238dc5e
- Extracted: 2025-10-12

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt