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:

1. 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.
2. Over medium high heat, add tomato paste, celery, garlic, and onions. Stir and cook for about 3 minutes.
3. Add wine and broth, then return meat to pot.
4. Add potatoes, carrots, and rosemary and thyme into the liquid. Cover.
5. Cook at 275* for 3 to 4 hours or until roast is fork tender.

Recipe slightly adapted from Ree Drummond