Simple Pot Roast

Ingredients

• 2 lb beef chuck roast (The creator starts with a 4-pound roast, cuts it in half, and uses 2 pounds; cut into a piece that fits the pot.)
• 3 carrots (Chopped.)
• 6 celery (Chopped; the creator says there are about six stalks.)
• 1 yellow onion (Roughly chopped.)
• 6 cloves garlic (Mince. The creator says to use as much garlic as desired; six cloves are prepared in the video.)
• rosemary (Amount not specified; bundle with the thyme using butcher's twine.)
• thyme (Amount not specified; bundle with the rosemary using butcher's twine.)
• garlic and herb seasoning (Use enough to season all sides of the meat. The creator says salt, pepper, and garlic powder may be used instead, or another preferred seasoning.)
• cooking oil (For searing and cooking the tomato paste; amount not specified.)
• tomato paste (About one spoonful; the creator does not measure it precisely.)
• 0.5 bottle red wine (The creator uses half a bottle; a specific bottle size is not stated. Dark Horse is the stated go-to brand. Substitute more beef stock if avoiding alcohol.)
• 32 oz beef stock (Add enough to cover the meat; the creator estimates about 32 ounces.)
• garlic mashed potatoes (Prepared separately and used as the serving base; no recipe or amount is provided.)
• butcher's twine (For tying the rosemary and thyme together; not consumed.)

Steps

1. 1

   Chop the carrots, celery, and yellow onion. Mince the garlic. Place the chopped vegetables in a bowl as you work.

2. 2

   Bundle the rosemary and thyme together with butcher's twine.

3. 3

   Cut the 4-pound beef chuck roast in half, reserving one half for another use if desired. Use the 2-pound portion and trim or cut it as needed so it fits comfortably in the pot.

4. 4

   Place the beef in a bowl or leave it on the cutting board. Season all sides with the garlic and herb seasoning, or use salt, pepper, and garlic powder instead.

5. 5

   Heat some cooking oil in a pot. Once the oil is hot, add the seasoned beef and sear it on every side.

6. 6

   Remove the seared beef from the pot. Add a little more oil, then add a spoonful of tomato paste.

7. 7

   Let the tomato paste roast in the pot for about 2 minutes before adding anything else.

8. 8

   Add the chopped onion, celery, and carrots. Stir them around and cook for about 3 to 4 minutes, until the onion becomes translucent.

9. 9

   Add the minced garlic and cook for about 2 minutes.

10. 10

    Pour in half a bottle of red wine. Simmer until the wine has reduced by about 50 percent. If avoiding alcohol, use more beef stock instead.

11. 11

    Return the seared beef to the pot, fitting it snugly among the vegetables. Add the bundled rosemary and thyme, pushing the herbs down into the pot.

12. 12

    Pour in enough beef stock to cover the meat; the creator uses about 32 ounces.

13. 13

    Turn the heat to low and let the pot roast simmer. Check it after 2 hours.

14. 14

    Continue simmering until the meat is done, about 3 hours total in the creator's preparation. It is ready when a piece of meat can be picked up and falls apart.

15. 15

    Remove the rosemary and thyme bundle from the pot.

16. 16

    Serve the pot roast over garlic mashed potatoes. Spoon the vegetables and flavorful cooking juices over the top.

Notes

The source does not specify the pot type, exact heat setting beyond turning the burner to low, or the size of the wine bottle. The creator initially checks the roast at 2 hours, then cooks it for about 1 additional hour because it is not yet tender. The garlic mashed potatoes are a serving accompaniment rather than a provided recipe.

Nutrition per serving

• main
• pot roast
• beef
• braised
• one-pot
• fall
• comfort food