Pot Roast

Who the heck does not love a pot roast? This recipe is very simple and uses ingredients that are available all the time.

You’ll need:

• 4-pound Chuck Roast
• 1-Yellow beet quartered, you could also use a red beet
• 2- large Red potatoes quartered
• Couple had full of String beans
• 6-Shallots peeled and left whole
• 1-Sweet potato cut into pieces same size as the red potato
• 2- Garlic cloves
• 1/2 cup chopped onion
• 4- cups Beef stock or broth
• Salt 
• Pepper
• 1-cup dry red wine
• 2-tbs olive oil

Directions:

1. Dry the roast with paper towels and season with salt n pepper
2. Put the olive oil in a Dutch oven or heavy oven proof pot
3. Once it’s hot, brown the beef on all sides
4. Remove the meat and deglaze the pot with the red wine
5. Add the beef back to the pot with the garlic cloves and 1/2 cup chopped onion
6. Add just enough beef stock/broth to cover half of the roast
7. Season with a pinch of salt n pepper
8. Put the lid on the pot and once it comes to a boil place the pot in a 300 degree pre heated oven
9. Allow it to cook in the oven for 3 hours
10. Now add all the vegetables except the string beans
11. Cover and place back in the oven for 45 more minutes and then add the string beans
12. Roast covered for another 15 minutes
13. Carefully remove the roast and vegetables to a plate, the roast will be falling apart
14. If you wish to thicken the gravy carefully (it will be hot) place the pot on the stove with a tbs of flour and put the heat to medium. Using a whisk, whisk the flour into the gravy

Daniel Mancini

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