Pot Roast

Pot Roast

1 ~4 lb beef chuck roast

3 ribs celery, chopped finely

1 large white onion, diced

3-4 carrots, chopped into bite-sized pieces

3-4 sprigs fresh thyme (1 t dry)

1 sprig fresh rosemary (1 t dry)

1.5 cups red wine

1.5 cups chicken stock

1 28 oz can whole, peeled tomatoes

4 cloves of garlic

½ cup flour

2 T soy sauce

1 lb baby red or Yukon gold potatoes

¼ cup olive oil

Salt and Pepper to taste

Coat the roast on all sides with the flour and allow 5 minutes to rest. Add the olive oil to a large pot or Dutch oven and bring to medium high heat. Add the roast to the hot pot and sear on all sides until golden brown on the outside (about 4-5 minutes per side).

Remove the roast and immediately add the carrot, celery and onion. Cook, stirring frequently, for 4-5 minutes until the onions and celery start to soften. Season generously with salt and pepper and add the wine. Scrape any fond off the bottom of the pot. Allow the wine to reduce slightly (3-4 minutes).

Add the garlic, tomatoes, soy sauce, stock, thyme, and rosemary and stir. Bring to a simmer and return the roast to the pot. Put the lid on the pot and place in a 300 degree F oven for two hours.

Remove the pot from the oven and remove the lid. Add the potatoes and ensure they are submerged in the liquid. Add more salt and pepper to help season the potatoes. It is best if the meat is not submerged at this point to encourage browning. Continue cooking uncovered 1 to 1.5 hours more or until potatoes are tender and the roast has taken on a rich mahogany color.

Remove the roast to a plate and let rest for 5-10 minutes before slicing/shredding. Remove the thyme and rosemary stems. While the roast rests you have options with the roasting liquid. Taste the liquid for seasoning and add salt and pepper as needed. You can simmer it for a bit more on the stove to reduce further (our choice). You can remove the potatoes and use a blender or immersion blender to puree some of the larger chunks of vegetables. Or you can use a cornstarch slurry to thicken it. All depends on how thick you want the gravy to be. We like the soft, braised vegetables left alone and the jus to be fairly thin … so we have an excuse to serve with more carbs: rice.

Serve the roast in ½” thick slices over steamed rice (if desired) with generous ladles of the jus, vegetables and potatoes alongside.