Pot Roast Sunday

Monica Keleher

By
@MonicaKeleher

I use to love my mom's pot roast and that is saying a lot cause she was not one who liked to cook. Sadly I didn't ask for the recipe and she now has Alzheimer's and doesn't remember. So I came up with my own and although it's not my mom's it is really delicious. Hope you like it as much as we do.

Thanks
Monica


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Ingredients

beef chuck roast
olive oil once around the pan
1 pkg
panchetta (or bacon works too)
1
onion diced
5
carrots, one diced, the other 4 chunks
1 stalk(s)
celery, diced
3 clove
garlic, minced
3 Tbsp
tomato paste
1 c
red wine
1 box
unsalted beef stock
bay leaf
3
red potatoes, peeled and cut into 12ths
1 Tbsp
butter
salt and pepper to taste
1/2
shallot dices
handful of parsley roughly chopped

Directions Step-By-Step

1
put a dutch oven on medium heat and add the olive oil and then when it's hot the panchetta can cook until it's crispy. Remove the bacon and set aside on a papertowel.Keep the bacon fat in the pan.
2
Season the meat with salt and pepper on all sides. and sear in the pan on all sides and remove from the pan
3
Put the onion in the pan add a pinch of salt. Cook a few minutes add the carrot and celery and garlic and cook.
4
Add the tomato paste and cook a few minutes
5
Add the wine and scrap the bottom of the pan to get all the brown bits off the pan
6
return the panchetta and the beef to the pan. Add the beef stock and cook on the stove until it simmers. Preheat the oven to 350
7
Put the cover on and put it in the oven. Cook for 2 1/2 hours, I flip it 1/2 way through so the meat gets submerged on each side.
8
at the ending or the 2 1/2 hours cut the potatoes, the shallots and the carrots and add them to the pan. Return to the oven and cook another 1 or 2.
9
remove meat from pan and slice. Plate the dish and top with the parsley! I served it with homemade bread and it was delish! Enjoy!

About this Recipe

Course/Dish: Beef, Roasts
Hashtags: #pot, #roast