Pot Roast

Make something delicious today. This pot roast recipe is really easy to make and your dinner comes together in one pot! Just pick up some nice crusty bread or some dinner rolls.
You will need:

1 tbs extra virgin olive oil
1 3-5 lb boneless chuck roast tied
2 onions onions cut into quarters
1 onion chopped into small pieces
2 cups beef stock
1 cup red wine
4-5 garlic cloves whole
8 medium size potatoes cut into quarters
4-6 carrots peeled and cut into 2″ pieces
1-2 cup of fresh peas or once cup frozen thawed
I added kale but it’s not necessary
1 tsp salt
1 tsp black pepper

Directions

While getting everything ready pre heat your oven to 350.
Heat olive oil in a large Dutch oven over a high heat. Rub the salt and pepper on the meat and then add to the Dutch oven to brown on all sides. This will take about 5 minutes but be sure to brown nicely on all sides. Remove the roast to a dish.
Add 1 cup of wine to the pot and scrape all the bits off the bottom of the pot. Now return the roast to the pot and add all the stock, garlic and the one chopped onion. Cover and let this sit on a medium heat until it comes to a boil.
Remove the pot from the stove and place in the oven. Allow the roast to cook in in the oven for 1 1/2 hours.
Now add the carrots, potatoes and balance of the onions. Place back into the oven and allow this to cook for 45 minutes covered.
Now add the peas and if using the kale. Place back into the oven and allow this to cook for 15 minutes. Remove the roast and let it sit a couple minutes before you slice it. Remove the vegetables to a serving plate. If you want to thicken the gravy you can add a little flour and place the pot on the stove and whisk in the flour. I prefer to serve the gravy without the flour. When preparing this recipe you can add as many vegetables as you would like. I do love peas so I load up on them. But add as many carrots, onions and potatoes as you like.

– Daniel Mancini

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