Red Wine Pot Roast

Good

% Daily Values based on a 2,000 calorie diet

Step 1

1. Finely mince the onion and celery. Roughly chop the carrots and potatoes into bite sized pieces.

Step 2

2. Season the cut of meat with the salt and pepper

Step 3

3. Add the oil to a large enameled cast iron stockpot and sear both sides on high for about 5 min till a crust forms

Step 4

4. Remove the meat turn the heat down to medium and add the onions and celery

Step 5

5. Cook down for a few min then add the tomato paste and butter, stir and cook for a min till the butter is fully melted.

Step 6

6. Add back the meat with the wine, beef broth, garlic, thyme, oregano, and rosemary, carrots, and potatoes.

Step 7

7. Cover and reduce to a simmer and let cook for 3.5 hours. The meat should be falling apart to the touch. If it’s not then cook it longer.

Step 8

8. Serve with garlic bread and enjoy!