Classic Pot Roast

prep time: 15 minutes | cook time: 4 hours | Makes 4-6 servings

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1 3-4lb chuck roast

4 large carrots

1 large onion, chopped

4 cloves garlic, chopped

1 15 oz can crushed tomatoes

2 cups beef stock

1 cup red wine (dry)

2 tbsp honey

fresh thyme, Rosemary, Bayleaf

Sea salt

Black pepper

Season chuck roast liberally with salt and pepper. Heat a dutch oven over medium-high heat. Add 1 tbsp oil oil and roast. Sear roast for about 5 minutes on each side, turning only once. Set roast on a plate to the side.

cut one carrot into a dice. Add more oil to the pan if it’s a bit dry. Add diced carrot, garlic and onion the pot. Season with salt and pepper. Saute for about 5 minutes until veggies start to soften. Turn the heat to high and add the red wine. Allow the wine to boil and scrap the brown bits from the bottom of the pot (these are little nuggest of flavor). after about a minute, add the crushed tomatoes, beef stock, honey and herbs. Stir to combine and add roast back in. Bring the mixture to a simmer and turn to low and cover with lid.

Turn the roast after about 2 hours. After 3 hours, chop the remaining carrots into 2 inch pieces and add to the pot to cook for the last Hour. You can add potatoes at this time as well, but I like to serve with mashed potatoes because the sauce is sooo good. you can cook uncovered for the last 30 minutes to help reduced the sauce a bit.