Pot Roast is a Sunday Dinner Staple – The epitome of “Comfort Food”! You can make this dish a million different ways, but today, I am sharing one of my favorite method’s to make this classic recipe come to life. I hope you enjoy!
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3 – 4 lb chuck roast
2 tbs avocado oil
1 whole onion (Quartered or halved)
4 Carrots (chopped)
4 celery stalks (chopped)
1 lb red potatoes chopped
1 cup red wine (dry)
3 cups beef broth
1-2 tbsp tomato paste
1-2 tbs beef base “better than bouillon”
2 sprigs rosemary
1 bunch of thyme
2 bay leaves
Flour to coat roast (optional)
3 cloves of garlic (minced) or whole garlic bulb
Salt, pepper, garlic, onion powder
Slurry – 2 tbsp corn starch + 1/4 cup water (2:1 ratio – you can adjust based on desired gravy thickness)
Preheat oven to 325.
Generously season your chuck roast with salt, pepper, onion powder, and garlic powder. Allow it to come up to room temperature and apply a thin layer of flour to all sides (optional). Heat Oil in a large pot or dutch oven. Get the pot very hot to sear your beef. Sear on both sides for about 3-5 minutes per side or until nice crust is formed. Remove the roast and add your onions and garlic and then your wine. Reduce the wine by half and add your tomato paste and beef base. Now place the chuck roast on top of the onions. Add 3 cups beef stock and top with fresh herbs and cover. Place in oven for 2 hours and then add in your vegetables for the last hour. After about 3 hours total, your roast should shred easily with a fork. (During the final 30 minutes, you can remove the lid and cook – this helps reduce the gravy and brown the roast a bit) Serve with rice, potatoes, or cauliflower mash. Garnish with chopped parsley.