Savory Pot Roast

It is COLD here in Minnesota, and by cold I mean -32°F with windchill cold. I’m off of work until the new year and since I normally get fed at work – I’m on my own for a few days and what better meal to make than a pot roast. With minimal prep work and enough time in the oven for me to watch a couple Christmas movies and wrap my presents, this meal hit the spot.

Make it along with me and watch the video here!

Savory Pot Roast
Ingredients:
3 carrots
3 stalks of celery
1 large yellow onion
4-5 cloves of garlic
3-4 tbsp vegetable oil, divided
1 tbsp butter
2.5-3lb chuck roast
salt and pepper
1-2 tbsp tomato paste
1/2 cup cab sav – or other dry red wine
2-3 cups beef broth
1 bay leaf
a few springs each of thyme and rosemary
For serving: Mashed potatoes, thyme leaves, flakey salt

Instructions:
Preheat your oven to 325°F.
Bring a large dutch oven (6-quarts or larger) up to medium high heat on the stove. While the dutch oven is heating up, cut your carrots, celery, and onion into 1 1/2 – 2 inch pieces and smash your cloves of garlic and set aside. Pat your chuck roast dry with paper towel and generously coat with salt and pepper, making sure every part of it is covered.

Once the dutch oven is heated up, add two tablespoons of oil to the pan and let that heat up, about 30-60 seconds. Carefully place the chuck roast in the pan, laying it away from you to prevent any oil splatter and let it sear for 5 minutes on each side. Remove from the pan and set aside.

Add the remaining oil and butter to the pan, letting it melt before adding in the chopped carrots and onions, letting those cook for a few minutes to get color before adding in the celery and garlic. Let the vegetables all cook together before creating a space in the middle on the pot and adding in the tomato paste, gently stirring the paste in the middle of the pan to allow it to cook for a minute. Pour in your cab sav and deglaze the pan with a stiff silicone or wood spatula, scraping all the fond off the bottom.

The wine will become thick, and then you can add in the beef broth, bay leaf, thyme and rosemary. Nestle the roast back into the pot and move it around so the vegetables are on the side, a few underneath are okay, and if the wine/broth mixture doesn’t come up to halfway on the roast, add until it looks to be able halfway up the roast. Put the lid on and place in the oven for three hours.

Once cooked, the roast should be fork tender and easily shreddable between two forks. Serve over mashed potatoes and top with thyme leaves and flakey salt.

Happy Eating!
Kelly