Red Wine Pot Roast
What you need:
- 3 Tbsp. olive oil
- Salt and pepper
- 4 to 5 lb. beef chuck roast
- 2 Tbsp. tomato paste
- 3 stalks celery, diced
- 3 cloves minced garlic
- 2 onions, diced
- 2 cups red wine --or sub beef broth
- 2 cups beef broth
- 5 large red potatoes, quartered
- 4 carrots, cut
- Fresh rosemary sprigs
- Fresh thyme sprigs
Directions:
- In a cast iron Dutch oven, heat olive oil over medium high to high heat. Season roast with salt and pepper and sear on each side for about a minute.
- Over medium high heat, add tomato paste, celery, garlic, and onions. Stir and cook for about 3 minutes.
- Add wine and broth, then return meat to pot.
- Add potatoes, carrots, and rosemary and thyme into the liquid. Cover.
- Cook at 275* for 3 to 4 hours or until roast is fork tender.
Recipe slightly adapted from Ree Drummond