Classic Pot Roast Extravaganza
Ingredients:
- 3 lb chuck roast, shoulder cut
- Table salt and black pepper, to taste
- 2 tbsp olive oil
- 1 onion, chopped
- 3 cloves garlic, minced or pressed
- 1 tbsp tomato paste
- 2 tbsp all-purpose flour or cassava flour
- 1/2 cup red wine
- 2 cups beef broth
- 2 lb small yellow potatoes
- 1 lb carrots, cut into chunks
- 2 bay leaves
- Fresh parsley or cilantro
- Fresh thyme
Instructions:
- Begin by generously seasoning the chuck roast with salt and pepper on all sides.
- Heat olive oil in a dutch oven or a large pot. Brown the roast on all sides to seal in moisture and enhance flavor (approximately 15 minutes). Place the seared roast on a plate to cool.
- In the same pot, add chopped onions and minced garlic to the remaining fat. Cook until the onions turn transparent (approximately 2-3 minutes). Add tomato paste, followed by the flour. The flour will absorb excess oil/moisture at this stage. Pour in the red wine, whisk it in, and let it reduce for 1-2 minutes. Add beef broth, bay leaves, and a couple of sprigs of fresh thyme.
- Return the seared beef to the pot. Arrange carrots and potatoes around the roast in the stew. Cover and cook for 2 1/2 to 3 hours at 350 degrees Fahrenheit.
- Garnish with fresh parsley or cilantro just before serving.
Embrace the art of cooking with this classic pot roast recipe, where savory flavors meld to perfection. It’s a culinary journey that elevates a humble cut of meat into a masterpiece. Serve and savor the symphony of tastes and aromas! 🌿✨
