My Mom’s Pot Roast
My Mom’s Pot Roast
Serves 4-6
Ingredients:
1 tablespoon olive oil
1 (3-pound) boneless chuck roast, trimmed
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 cups coarsely chopped onion
2 tablespoons double concentrated tomato paste
1 cup dry red wine
4 thyme sprigs (or dried herbs of choice)
3 garlic cloves, chopped (or simply smashed)
14-ounce homemade or good quality beef bone broth
2 bay leaves
4 large carrots, peeled and cut diagonally into 1-inch pieces
4 stalks celery, cut diagonally into 1-inch pieces
2 pounds Yukon gold potatoes, peeled and cut into 2-inch pieces
Fresh thyme leaves (optional)
Directions:
Preheat oven to 350º.
Heat olive oil in a large Dutch oven over medium-high heat. Sprinkle chuck roast with salt and pepper. Add roast to pan; cook 5+ minutes, turning to brown on all sides. Remove roast from pan. Add onion to pan; sauté 8 minutes or until tender. Add tomato paste and cook a few minutes.
Add part of the wine to deglaze pan. Return browned roast to pan. Add the rest of the red wine, thyme sprigs, chopped garlic, beef broth, and bay leaf to pan; bring to a simmer. Cover pan and bake at 350° for 1 1/2 hours or until the roast is almost tender.
Add carrots, celery and potatoes to pan. Cover and bake an additional 1 hour or until vegetables are tender. Remove thyme sprigs and bay leaf from pan; discard. Shred meat into large chunks with 2 forks. Serve roast with vegetable mixture and cooking liquid. Garnish with thyme leaves, if desired.
Tips
Don’t overcook the veggies
Bad pot roasts have over cooked their vegetables — don’t be that person. Try to time your dinner and add the vegetables (celery, carrot, potato) about an hour before you plan to serve it.
Leftovers?
Chop up the veggies & meat, skim off the fat, and add some extra beef broth and simmer with other veggies of choice (like green beans, more carrots, peas) to make a beef & vegetable soup.
