My cousin Stuart generously brought some beef over the weekend as we settled in for some Saturday college football. One of the packages was a chuck roast, something I hadn’t cooked in years, so on Monday night, with my Mom over, I decided to make a good old-fashioned pot roast. It was a cold night, and I know this may warm our hearts as well as our stomachs. Carter had also just finished his first day at work at his new job at Columbia Distributing, so I know he would be tired and hungry.

Ingredients

3 – 4 lb chuck roast

2 yellow onions

3 carrots

3 celery ribs

3 shallots

20 cloves of peeled garlic, whole

1 turnip (you can also use a parsnip, two, or even a rutabaga)

4 bay leaves

4 cups beef stock

3 tbs tomato paste

2 cups red wine

4 tablespoons butter

salt, pepper, and avocado oil

Preparation

I largely followed this recipe from the NY Times Cooking website/app.

https://cooking.nytimes.com/recipes/1018016-pot-roast

Differences: Substituted avocado oil for canola – healthier, omitted mushrooms (for no apparent reason), used yellow onions instead of red, and omitted rosemary sprigs – otherwise, mostly the same.

Season the roast on all sides with salt and pepper. Brown the roast in avocado oil in a Dutch oven for 4 minutes per side.

Set aside.

Chop vegetables – cut celery into 2-inch lengths, carrots the same, halve shallots, cut onion into eighths,

Add all of the vegetables to the Dutch oven with the four tablespoons of butter and cook over medium-high heat for about 10 minutes until they begin to soften.

Add in tomato paste and red wine, continuing to cook until further reduced.

After another 5+ minutes, the vegetables should have absorbed the tomato paste and wine and softened more. Add in the roast and spoon the vegetables to the sides and top of the roast until mostly covered.

Cover and roast in the oven at 375 degrees for 2.5 hours. The meat should be fork tender and tear apart easily.

Plate and serve.

As always thank for CookCookEatEating with The Had!