Classic pot roast


°3 pounds roasted chuck, shoulder cut

° salt and black pepper to taste

° 2 tablespoons of olive oil

° 1 chopped onion

°3 garlic cloves, crushed or pressed

° 1 tablespoon of tomato paste

° 2 tablespoons all-purpose flour and cassava flour

°1/2 cup red wine

°2 cups beef broth

°2 lbs small yellow potatoes

°1 pound carrots, chopped

°2  bay leaves

° fresh parsley or cilantro

° fresh thyme


Start by sprinkling meat with salt & pepper on all sides.

Heat the oil in a Dutch oven or saucepan. To lock in moisture and flavor, brown on all sides [about 15 minutes]. Place it on a plate to cool.

Add the onion and garlic to the remaining fat in the pot and cook until the onion is translucent [about 2-3 minutes]. Then add tomato paste, then flour. The flour will absorb all the oil/moisture at this point. Add the wine, whisk, and let it reduce for 1-2 minutes. Add the beef broth, bay leaves, and a few sprigs of fresh thyme.

Reintroduce the beef into the pot. Carrots and potatoes should be placed around the steak in the soup. Cook for 2 1/2 to 3 hours at 350°F, covered.

Enjoy !


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