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Pot roast 😋 on repeat all fall and winter

Pot roast 😋 on repeat all fall and winter

by @reviskitchenn

Pot roast 😋 on repeat all fall and winter

Pot roast 😋 on repeat all fall and winter

by @reviskitchenn

INGREDIENTS

6

servings

on repeat all fall and winter

2 1/2 or 3 lb chuck roast

Seasoning:

2 tsp salt
2 tsp pepper
2 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp oregano
1/2 tsp cayenne
2 tsp brown sugar
5 cloves of garlic, minced
1 yellow onion, diced
2 tbsp tomato paste
1 cup dry red wine

Add the roast back in and add:

2 cups beef broth
2 bay leaves
Fresh thyme
3 carrots, chopped
3 celery stalks, chopped
1 1/2 lbs baby potatoes, washed
2 whole cloves of garlic

Remove the potatoes and garlic, combine with:

1 tbsp butter
1/4 cups whipped cream cheese
1 tsp Dijon mustard
1/4 cup grated Parmesan
1/3 cup milk
Salt and pepper to taste

Pot roast 😋 on repeat all fall and winter

INSTRUCTIONS

1
Season the roast. Add 1 tbsp olive oil and sear on all sides
2
Remove and add onion, garlic, tomato paste. Cook for 5 minutes before adding red wine.
3
Add the roast back in and add beef broth, bay leaves, and thyme.
4
Bake at 300 for 2 hours covered
5
After 2 hours, remove the bay leaves and thyme, then add the vegetables
6
Cover, bake at 300 for 1 hour
7
Shred the meat and add cornstarch slurry (1 tbsp cornstarch mixed with 1 tbsp cold water)
8