Pot Roast for the Win

Name: Pot Roast for the Win
Ingredients: 2 tablespoons olive oil; 3-4 pound chuck roast; 4-6 carrots, peeled and cut into chunks; 12-16 baby potatoes; 2 medium onions, sliced; 6-8 plum tomatoes, cut up; 2 cloves garlic, finely chopped; 1 cup red wine; 1 cup beef broth; salt and freshly ground black pepper; 3-4 sprigs fresh thyme

From: ronniefein.com

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Ronnie's Notes

It’s cold outside.

Also, the world is terrifyingly unstable.

I’m not in my usual mood of experimenting with new recipes — at least not for dinner — so we’ve been eating foods that are easy, familiar and comforting.

Like this chuck roast.

CHUCK POT ROAST

Ingredients

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Scale Recipe

1

2 tablespoons olive oil
3-4 pound chuck roast
4-6 carrots, peeled and cut into chunks
12-16 baby potatoes
2 medium onions, sliced
6-8 plum tomatoes, cut up
2 cloves garlic, finely chopped
1 cup red wine
1 cup beef broth
salt and freshly ground black pepper
3-4 sprigs fresh thyme

Instructions

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1

Preheat the oven to 250F.

2

Heat the olive oil in a large oven-proof casserole.

3

Sear the meat surface on both sides ( per side) using heat heat on a cooktop.

4

Remove the pan from the cooktop.

5

Scatter the carrots, potatoes, onions, tomatoes and garlic over and around the meat.

6

Pour in the wine and broth.

7

Sprinkle the ingredients with salt and pepper.

8

Place the thyme sprigs on top.

9

Cover the casserole.

10

Place in the oven.

11

Cook for or until the meat is tender.

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