MARK’S POT ROAST
Also see article: Chuck Wagon
3 lb. chuck roast
Olive oil as needed
Salt and pepper to taste
1 pint beef stock
1 cup red wine
1 tablespoon tomato paste (optional)
2 bay leaves
Chopped thyme, rosemary and parsley to taste
4-5 red potatoes
4 large carrots
20 pearl onions or 2 medium Spanish onions
4 cloves garlic, chopped
Take the widest covered pot you have and place it on the stove on high heat. Brush the roast with olive oil and sprinkle both sides with salt and pepper. Add oil to the pot, wait till it starts to smoke and sear the roast on each side until browned.
Remove the roast, add the wine and deglaze the pot, scraping the browned bits off the bottom, as the wine comes to a boil.
Add the stock and tomato paste, return it to a boil, and then reduce it to a simmer.
Add salt, pepper, bay leaves, thyme and rosemary. Add the meat back into the pot and cover. Place the pot in a 350 degree oven or maintain it at a very gentle simmer on the stovetop for two hours.
Meanwhile, peel and cut the potatoes into quarters and place them in a bowl of water to prevent them from browning.
Cut the carrots into large chunks.
Peel the pearl onions and leave them whole or peel and quarter the Spanish onions.
At the 90 minute point add all of the vegetables and garlic.
Cook for another half hour or until the vegetables are tender. If it takes a little longer than two total hours that’s fine. A little extra cooking time will not harm the meat.
Add the chopped parsley just before service.
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