Pot Roast

Updated at: Thu, 05 Oct 2023 02:16:09 GMT

Step 1

Preheat Dutch oven on the stove on med-high with olive oil. Peel carrots and chop to 1” long logs. Chop onion into quarters/petals. Prep mushrooms.

Step 2

Combine tomato paste, anchovy paste, and gelatin into a bowl and whisk with a fork until a paste is formed.

Step 3

Pat meat dry and season with salt and pepper on all sides. Sear hard on all sides in the preheated Dutch oven and set on a plate to rest.

Step 4

In the same Dutch oven, add the onions, mushrooms, and carrots on med-high heat and sauté until they get color. (They do not need to be cooked) Remove the veggies, cover, and set aside until later.

Step 5

Cook the tomato paste mixture in the Dutch oven for 30 seconds to a minute.

Step 6

Deglaze the Dutch oven with the red wine and scrape the bottom with your spoon. Add chicken stock, Worcestershire sauce, and soy sauce. Remove from heat.

Step 7

Add the meat and all of its juices from resting back into the Dutch oven. Add rosemary and thyme (do not overdo it).

Step 8

Place dutch oven into the oven with the lid cracked/tilted. Bake at 300 for 2 hours.

Step 9

Right before removing the meat, cut potatoes into 1” approx pieces and set aside until the next step.

Step 10

After two hours and when the meat tender, taste the broth for seasoning. If all is good, add potatoes to the bottom, the carrot, onion, mushrooms on top of the potatoes, and the beef on top of everything. Cover with the lid fully and bake at 250 degrees for at least 2 hours or until ready to serve.

Step 11

At the end, if the sauce isn’t punchy enough or if the veggies aren’t 100% done, remove the meat and set to the side and put th Dutch oven on the stove at a simmer to reduce the sauce and/or cook the veggies.

Step 12

If you want your broth thicker more like a gravy, pull out 1/4-1/2 cup of broth and add 3 Tbsp of cornstarch. Pour half the mixture into the soup and let it simmer in and check consistency before adding the other half

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