Sunday Pot Roast

You know the mouth watering pot roast from your childhood that sticks in your taste bud's memories? Well, this is it! This recipe will bring you back to a rainy Sunday excited not only for dinner, but the amazing aroma that comes with it. This recipe will definitely take some time, love and patience, but I promise it's totally worth it!

2-2.5 lb chuck roast

2 tbsp oil

1 sliced white onion

5 cloves of garlic peeled and smashed

5 carrots sliced or chunked however you prefer

1 bunch of thyme

1 bunch of rosemary

1 lb bag small Red potatoes

4 cups beef stock

1 cup dry red wine

2 tbsp tomato paste

Kosher salt

Black pepper

corn starch and cold water (optional)

more salt and pepper to taste

Preheat oven to 325

Preheat dutch oven or oven safe pot on the stove and add in 1 tbsp of oil.

Season chuck roast of all sides liberally with salt and pepper. Sear pot roast in the Dutch oven on all sides for 5 minutes per side until a crust forms on all sides. Add more oil in between turning. This helps develop the flavor of the roast.

Once roast is seared on all sides remove from the pot and place on a plate and set aside. Add in the onion and garlic, saute for 2 minutes. Add in tomato paste, deglaze pot with the wine and add the roast back into the pot. Add in beef stock, thyme, and rosemary. Place lid onto Dutch oven and place into the oven for 2.5 hours.

Remove Dutch oven from the oven and flip the roast around. Add in the potatoes and carrots. Roast for another 1.5 to 2 hours.

Remove roast from the oven, it should be fork tender and the potatoes and carrots should be soft. Remove beef and veggies from pot and discard herbs from the broth left from braising. Turn burner to medium and cook down braising liquid until it thickens to your liking for gravy. If needed add in a slurry of 2 tsp corn starch mixed with 1 tbsp cold water to help thicken.

Strain gravy, serve and savor!