Pot Roast
This pot roast is fall apart tender and perfect to pair with mashed potatoes.
Equipment
- 1 dutch oven
Ingredients
- 2.5-3 lb chuck roast seasoned with salt and pepper. and at room temperature.
- 2 small onions (or 1 large onion) chopped
- 10 garlic cloves minced
- 3 celery sticks chopped
- 4-5 carrots cut into chunks
- 2 cups beef stock
- 2 cups water
- 1.5 tablespoon tomato paste
- 3 sprigs fresh thyme
- 1 sprig fresh rosemary
- 2 bay leaves
- 1 cup red wine
- 2 tablespoon flour
- salt & pepper to taste
Instructions
- Preheat oven to 325 degrees F.
- Generously salt and pepper your roast and let come to room temp. Add the rosemary, bay leaves, and thyme to a cheesecloth tied with kitchen twine if preferred (This is just to make sure you don't have rosemary needles floating around later, but isn't necessary if you don't mind that.)
- Heat neutral oil in a dutch oven on high heat. Once hot brown roast on all side so that it develops a beautiful crust. Once it's ready, remove it to a plate.
- Bring the heat down to medium (possibly lower if the pot if very hot). Add a bit more oil if needed (the roast may render enough fat for you) to the pot along with onion, celery, and garlic. Cook until the veggies begin to take on color (about 5 minutes).
- Add tomato paste and stir for one minute, then add flour. Stir and cook one minute, or until there are no dry flour bits left over.
- Add wine and let reduce to half in order to cook off the alcohol.
- Add beef stock, water, thyme, bay leaves, and rosemary. Stir to combine and then gently nestle the roast back into the pot.
- Bring to a gentle boil, then cover with the lid and place in the preheated oven for 2 hours. Remove the pot and add the carrots. (You can also add the carrots at the beginning with the other veggies. I just add them later because I like them to not get TOO mushy.)Add the cover back on and place the pot back to the oven. Let it continue to cook for another 2 hours, or until the pot roast is fall apart tender.
- Once the 4 hours are up (and the meat is tender) remove the pot roast and carrots to a plate. Then, bring the dutch oven to a boil on the stove to thicken the sauce. (If you're in a rush, you can make a cornstarch slurry by combining 1 tbs cornstarch and 1 tbs cold water in a small bowl. Pour that into the sauce while it's boiling to help thicken the sauce faster.) Adjust seasoning as needed. Serve with mashed potatoes :)