Red Wine Pot Roast

NOTE: This process start to finish does take about 4.5 hours so plan accordingly!

Here’s What You’ll Need:

• 2lbs boneless chuck roast

• bag of carrots, chopped

• 1 cup celery, chopped

• 1 large onion, chopped

• 6 cloves of garlic, minced

• 2 tbsp tomato paste

• 2 cups of red wine (I’ve used cabernet and pinot noir)

• 2 cups beef stock

• 2 tbsp dried thyme

• 2 bay leaves

• 1.5 tbsp roasted garlic better than bouillon

Ingredients:

1. Have roast set out 30 minutes to an hour before cooking. Season with salt & pepper.

2. In your dutch oven (one that can go from stove to oven), heat up some oil and sear the roast for about 3 minutes each side. Then take out and set on a plate.

3. Pre-heat oven to 325°F.

4. Add in carrots, celery, onion, and garlic along with a dash of salt/pepper. Let these cook for about 5 minutes.

5. Add in tomato paste and mix until the veggies are coated in it.

6. Add wine and let simmer for about 5-8 minutes until you see its gone down about half way.

7. Add beef stock, thyme, bay leaves, and bouillon, stir, then add in roast. Bring back to a simmer, then put lid on and put in oven for about 3 hours.

8. I’d check it about 2.5 hours in to see if beef starts to fall apart.

9. Take out, pull beef apart, and rest for 5-10 minutes then serve!

I love serving this with my Caramelized Onion Mashed Potatoes! If you do a bigger roast, I’d check it closer to the 3 hour mark or it may need a tad longer.