Pot roast 😋 the coziest fall meal
INGREDIENTS
the coziest fall meal
Seasoning:
2 tsp salt
2 tsp smoked paprika
2 tsp pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp oregano
1/2 tsp cayenne
1 tsp brown sugar
Roast:
3 lb chuck roast
1 yellow onion
4 cloves garlic
2 tbs tomato paste
1 cup dry red wine
1 1/2 cups beef broth
2 bay leaves & thyme
INSTRUCTIONS
- 1
Pat the chuck roast dry and season on all sides with the seasoning blend.
- 2
Add oil to the pot and sear the roast on all sides until a nice crust forms, then remove it from the pot.
- 3
Add chopped onion and minced garlic to the pot and cook for 2 to 3 minutes.
- 4
Stir in the tomato paste and cook for another 2 to 3 minutes.
- 5
Pour in the red wine to deglaze the pot, scraping up any browned bits.
- 6
Add the roast back into the pot along with beef broth, bay leaves, and thyme.
- 7
Cover the pot and place it in the oven at 300°F for about two hours.
- 8
After two hours, add chopped carrots, celery sticks, and baby potatoes to the pot and return it to the oven for one more hour.
- 9
After one hour, remove the potatoes and either leave them whole or mash them as desired.
- 10
Remove the roast, thyme, and bay leaves from the pot.
- 11
Prepare a cornstarch slurry by mixing cornstarch with water, then add it to the sauce while stirring.
- 12
Add the roast back into the pot and shred it up, ensuring the sauce is nice and thick.