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Classic Pot Roast




3lb roast chuck, shoulder cutting

Salt of food and black pepper to taste

2 tbsp olive oil

1 chopped onion

3 garlic cloves chopped or compressed

1 tbsp tomato paste

2 tbsp multi-purpose flour, cassava flour

1/2 cup red wine

2 cups beef broth

2lb small yellow potatoes

1lb carrots, cut

2 laurel leaves

Fresh parsley or coriander

Fresh thyme





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

Heat the oil in a Dutch oven or a large pot. To close the moisture and flavor, brown the roast on all sides [about 15 minutes]. Put it on a plate to cool.

Add the onion and garlic to the remaining fat in the pot and cook until the onion is transparent [about 2-3 minutes]. Then add the tomato paste followed by the flour.

Flour will absorb all oil/moisture at this stage. Add the wine, whisk and drop for 1-2 minutes. Add beef broth, bay leaves and two sprigs of fresh thyme.

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

Garnish with fresh parsley or coriander before serving.

Enjoy !

See also  Texas Sheet cake

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