The Best Pot Roast Ever!

Oh baby, pot roast is the best if you use this, and do this!

Pay attention, this is easy to do!

Recipe for 4-6
1 pot roast or chuck
1 red onion, chopped
1 parsnip, chopped
4 carrots, chopped
4 stalks celery, chopped
6 cloves garlic, whole skins removed
1/2 apple, chopped
2 tomatoes, core removed and chopped
2 c red wine
2-4 c beef stock, depending on how thin you want it
2 T tomato paste
1 pinch chili flakes
1 long sprig of fresh rosemary
S&P
olive oil
1 T butter

Bring the pot roast up to room temperature for about an hour.  While thats happening, chop you Mir Poix, which is the combination of onion, carrot and celery, in this case it includes the parsnip and apple.

When ready season the meat with sea salt and black pepper.  If possible use a cast iron dutch oven of other heavy pot with a lid.  Heat the pan up over medium high heat with a little olive oil.  When hot add the meat and brown on both sides.

When done, remove the meat and add the Mir Poix, adding a little more oil if needed along with the butter.  Now soften this mixture but don't brown.  After doing that add the wine and reduce it down a bit.  When done return the meat to the pan and add all the other ingredients.  Cook until it starts to boil, then turn off the heat, place the lid on and now stick it in the oven set 325* for two hours, checking the liquid once and a while, adding more stock if needed.

Serve with mash potatoes, sweet potatoes, wide egg noodles or rice.

Bon Appetit!  Chef Hobbes