Classic Pot Roast
Ingredients
3 lb chuck roast, shoulder cut
table salt and black pepper, to taste
2 tbsp olive oil
1 onion, chopped
3 cloves garlic, minced or pressed
1 tbsp tomato paste
2 tbsp all-purpose flour, cassava flour
1/2 cup red wine
2 cups beef broth
2 lb small yellow potatoes
1 lb carrots, chunks
2 bay leaves
fresh parsley or cilantro
fresh thyme
Instructions
-Start by seasoning the beef well, on all sides with salt and pepper.
-In a dutch oven or heavy pot, heat oil. Brown roast on all sides to lock in moisture and flavor [about 15-min]. Transfer to a plate.
-To the grease left in the pot, add in onions and garlic and saute until onions are translucent [about 2-3 minutes]. Then stir in the tomato paste, then flour. At this point the flour will absorb all
the oil/ moisture. Add the wine, stir and allow the wine to reduce <1-2 minutes>. Add beef broth, a few sprigs of fresh thyme and bay leaves.
-Transfer the beef back to the pot. Add carrots and potatoes around the beef in the pot. Cover and cook in the oven at 350F degrees for 2 1/2 to 3 hours.
-When done, garnish with fresh parsley or cilantro and serve.