Since Texas finally decided to enter into the season of Winter it’s time for those hardy meals that warm your belly and taste amazing. I got a prime one roast on sale and it came out really tender. I added my own blend of seasonings so it’s easy to adjust to your liking. Honestly it tasted better the second day after all the flavors blended together overnight. If you need to change up the leftovers you can also strain some of the meat and veggies and make a panini using the juices to dip the sandwich in which is soooo delicious!
Classic Pot Roast
(Adapted from Don’t Sweat The Recipe)
3-4 lb Chuck roast
1 tsp Kosher salt
1/2 tsp Black pepper
2-4 tbsp Olive oil
1 tbsp Tomato paste
2 tbsp All-purpose flour
1/2 cup Red wine
2 cups Reduced-sodium beef broth
3 sprigs Fresh thyme or 1/2 teaspoon dried thyme
2 Bay leaves
1 medium Yellow onion cut into large 2″ pieces
4 cloves Garlic minced
2 lbs Small yellow potatoes
1 lb Carrots cut into 2″ pieces
Preheat the oven to 325 degrees F. Season the beef well on all sides with kosher salt and black pepper.
In a dutch oven or heavy pot with a lid over medium-high heat, heat the olive oil. Brown the meat on both sides, about 4 minutes per side. Remove the meat to a platter.
Stir in the tomato paste, and cook for about one minute. Add the flour and cook for another minute or two. Add the red wine and deglaze the pan, reduce the wine for about 1 minute.
Add the beef broth, thyme, and bay leaves. Add the seared beef, onions, and garlic. Cover the pot and cook in the preheated oven for 1 1/2 hours.
Add the potatoes and carrots tucking them around the roast (it’s ok if they all don’t fit under the sauce in the pan they will still cook) and cook for another 1 1/2 hours to 2 hours until roast and vegetables are fork tender.
Season to taste with additional salt and pepper if needed. Remove the bay leaves and thyme stems and serve the beef shredded or in chunks.
Notes
If you prefer a thicker gravy, remove the meat and vegetables to a platter, and tent them loosely with aluminum foil. Mix 2 tablespoons of cornstarch or flour with 2 tablespoons of cold water, and stir into the liquid in the pot. Bring to a boil on the stovetop and whisk until it starts to thicken.
