Pot roast recipe - 1 white onion - 2 stalks of celery - 4 carrots - 1 bag small yellow potatoes - 8 cloves of garlic - 2 lb chuck roast - 1 tbs sea salt plus fresh cracked pepper - 2 tbs neutral oil - 1/2 a bottle of red wine - 1 stick butter - 1 small can tomato paste - 1 qt beef broth - 3 sprigs thyme - 1 sprig rosemary - 2 sprigs oregano Instructions 1. Finely mince the onion and celery. Roughly chop the carrots and potatoes into bite sized pieces. 2. Season the cut of meat with the salt and pepper 3. Add the oil to a large enameled cast iron stockpot and sear both sides on high for about 5 min till a crust forms 4. Remove the meat turn the heat down to medium and add the onions and celery 5. Cook down for a few min then add the tomato paste and butter, stir and cook for a min till the butter is fully melted. 6. Add back the meat with the wine, beef broth, garlic, thyme, oregano, and rosemary, carrots, and potatoes. 7. Cover and reduce to a simmer and let cook for 3.5 hours. The meat should be falling apart to the touch. If it’s not then cook it longer. 8. Serve with garlic bread and enjoy! #glutenfree #heartymeals #cozymeals
