Classic Pot Roast

How to make Classic Pot Roast

Ingredients :

3 pounds roasted chuck, shoulder cut

Table salt and black pepper to taste

2 tablespoons olive oil

1 chopped onion

3 garlic cloves, crushed or pressed

1 tablespoon tomato paste

2 tablespoons all-purpose flour, cassava flour

1/2 cup red wine

2 cups beef broth

2 pounds small yellow potatoes

1 pound carrots, cut

2 bay leaves

Fresh parsley or cilantro

fresh thyme

Instructions :

Start by sprinkling the meat with salt and pepper on all sides.

Heat oil in a Dutch oven or saucepan. To preserve moisture and flavor, brown roast on all sides [about 15 minutes]. Put it on a plate to cool.

Add onion and garlic to the remaining fat in the pot and cook until onion is translucent [about 2-3 minutes]. Then add tomato paste, followed by flour. The flour will absorb all the oil/moisture at this point. Add the wine, whisk and let it decrease for 1-2 minutes. Add the beef broth, bay leaves and a few sprigs of fresh thyme.

Re-serve the beef in the pot. Carrots and potatoes should be placed around the steak in the soup. Cook for 2 1/2 to 3 hours at 350 degrees Fahrenheit, covered.

Enjoy !