ULTIMATE POT ROAST
This is a recipe that simple but needs some patience to be perfect! Well worth th wait.
| Servings | Prep Time |
| 5-10people | 20minutes |
| Cook Time | Passive Time |
| 1 – 2 hours | 1-2hours |
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Ingredients
- 13 to 4lb Beef chuck, brisket or rump roastI used local grass fed
- kosher salt and fresh ground pepper to taste
- 2 to 4 tbsp chickpea flour
- 2 to 3tbsp olive oil
- 5cloves garlicMinced (I used organic)
- 1 to 2 onionschopped
- 128 oz can whole italian tomatoes
- 1 cup red wineUse one you would drink
- 2cups beef bone brothHomemade is best – I used Kettle and Fire
- 4 tbsp fresh thyme
- 2 bay leaves
Instructions
- Pat the roast dray and generously season with salt and pepper on all sides.
- Heat oil in a large dutch oven with lid. Once hot add the roast and sear on all sides until well browned (about 10 minutes). Remove the roast from the pot to a plate and set aside.
- In the same oil add the onions and cook until transparent (about 4 to 5 minutes). Add the garlic and cook until fragrant (about 1 minute). Add the tomatoes crushing them in your hand until the can is empty. Stir and cook until brick red(about 3 to 4 minutes). Add the wine scraping all the bits from the bottom and sides of the pot with a wooden spoon. Add the broth and stir well. Add the thyme and the bay leaves and brig to a boil.
- Once boiling nestle the roast into the liquid. Cover and simmer for 1 to 2 hours, checking and tuning every 30 minutes until fork tender.
Recipe Notes
I serve this for sunday dinner, and Passover Holiday as well as Saint Patrick’s Day. Serve with mashed potatoes, crispy smashed potatoes, butternut squash puree, Colcannon, cauliflower mash. 