A soothing Pot Roast Dinner Recipe that will bring you delicious comfort at the end of your day. Dantastic flavor from Chef Justice Hunter.
- 3 lb chuck roast,
- Dan-O’s Original Seasoning,
- 3 tbsp high smoke point oil,
- 2 tbsp sliced garlic,
- 1 tbsp tomato paste,
- 1/4 cup whole wheat or all purpose flour,
- White wine,
- 1 tbsp beef bouillon paste,
- 32 oz carton of low sodium chicken stock,
- 2 1/2 cups thickly chopped sweet onions,
- 1 cup thickly chopped peeled carrots,
- 3-4 thickly chopped celery stalks,
- Fresh thyme,
- Baby potatoes,
- 1 tbsp balsamic vinegar,
- Spicy Dan-O’s Seasoning
- Pat dry a 3 pound chuck roast with paper towels. Season it heavily with Dan-O’s original then set aside.
- To a preheated medium high heat dutch oven add 3 tbsp high smoke point oil. If it smokes that means it’s hot enough.
- Sear each side for 20 seconds to 1 minute being extra careful not to burn anything into the bottom of your pot. If you don’t get a perfect sear that’s totally fine. Remove your beef chuck roast and set aside.
- Reduce the heat to medium and add in 2 tbsp sliced garlic. Sauté for 30 seconds.
- Add 1 tbsp tomato paste then sauté that as well for 30 seconds.
- Add 1/4 cup whole wheat or all purpose flour and sauté again for only 30 seconds to destroy the raw flour taste.
- Deglaze that pan with just enough of your favorite white wine to cover the bottom.
- Stir gently with a wooden spoon to scrape all that beautiful flavor off the bottom. (That’s why it’s important not to burn your sauce.)
- Stir in 1 tbsp beef bouillon paste and deglaze with a 32 oz carton of low sodium chicken stock.
- Carefully add 2 1/2 cups thickly chopped sweet onions (I used Vidalia), 1 cup thickly chopped peeled carrots, and 3 to 4 thickly chopped celery stalks. Drop in a few sprigs of fresh thyme and sage.
- Slap a lid on and then transfer to a 350 Fahrenheit oven for 30 minutes.
- Remove and add 3 cups of relatively same sized baby potatoes, 1 tbsp balsamic vinegar, then sprinkle over some Dan-O’s spicy for extra flavor points.
- Replace lid and cook your veggies for 1 hour longer then remove them to a bowl using a slotted spoon. Leave as much of the liquid behind as you can. (No need to try and keep them warm.) Lid back on then cook for 1 – 1.5 more hours checking every 30 minutes until it’s as tender as you prefer it.
- Once it’s done, add back those flavorful vegetables and dinner is served!