🥩 Pot Roast

6 servings · prep 20 min · cook 3 h 30

Ingredients

• 1.5 kg beef chuck
• 4 carrots
• 4 potatoes
• 2 onions
• 4 garlic cloves
• 250 ml red wine
• 1 l beef stock
• Thyme, bay
• 2 tbsp tomato paste
• Flour
• Salt, pepper

Method

1. Season the beef generously and sear on all sides in a Dutch oven.
2. Fry the onions, garlic and tomato paste.
3. Deglaze with red wine and reduce by half.
4. Add the stock and herbs, cover and braise at 160°C for 2 h 30.
5. Add the carrots and potatoes, cook 1 h more until the meat shreds.

Adapted from Chef Billy Parisi (YouTube)

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