Sunday Pot Roast

This pot roast cooks low and slow, perfect for a rainy or cold Sunday. Pair it with my famous mashed potatoes for the comfort meal of all comfort meals.

TIME: 4-6 HOURS YIELDS: 6 SERVINGS

INGREDIENTS

• 1 Chuck Roast (approx. 3 lbs. or to your home's needs)

• 1/2 white onion diced

• 4 whole carrots, shaved, and diced into 1" pieces

• 3 celery stalks, washed, and diced into 1/2" pieces

• 1 tbsp tomato paste

• 1 tbsp flour

• 1/2 bottle dry red wine

• 2 boxes of beef broth

• 1 whole head garlic sliced in half

• 2 sprigs fresh rosemary

• 2 springs fresh thyme

• 1 bay leaf

• 2 tbsp olive oil

• Salt & Pepper

• 1 small piece of kitchen twine (5 inches)

• Chives for garnish

• Flaky salt for garnish

INSTRUCTIONS

1. Preheat oven to 325 degrees F.

2. While prepping your veggies, season beef with generous salt and pepper and allow to rest at room temperature.

3. In a Dutch oven or stock pot, over medium-high heat, heat 1 tbsp oil and sear beef on all sides - approx. 2 minutes per side. Remove and set aside on clean plate. The beef should have some browning on each side.

4. Return to Dutch oven or stock pot, reduce heat to medium. Pour in remaining 1 tbsp of olive oil. Add in the mirepoix: onion, carrots, and celery to pot with a pinch of salt and pepper. Cook approximately 5 minutes until onions become translucent.

5. Using a spatula, (preferably wooden for scraping up meat bits), make a hole in the middle of the mirepoix and add tomato paste and flour. Mix until tomato paste and flour have been incorporated fully and covering the veggies. The mixture should thicken.

6. Pour in 1/2 bottle of red wine and deglaze while scraping up the bits of beef from the bottom of the pot. Don't skip the flavor!

7. Gently return beef to the pot on top of the mirepoix.

8. Pour beef broth into the pot until the beef is barely covered. If you do not have enough beef broth, add it a little water.

9. *optional: Add baby potatoes if you desire*

10. With kitchen twine, tie rosemary, thyme, and bay leave into a bundle. This will help with removing it when finished cooking. Place the bundle in the pot.

11. Place garlic head in the pot.

12. Cover and bring to simmer.

13. Once simmering, add to oven for 4-6 hours until tender. At 4 hours, check the beef, if it is not falling apart, cook longer.

14. To serve, spoon mashed potatoes in a bowl, top with roast, and spoon the roast broth over. Garnish with flaky salt and chives. Enjoy!

*I love to pair this with the Trader Joe's Jean XXII Reserve Chateauneuf-du-Pape

LK'S MASHED POTATOES