Classic Pot Roast


°3 pounds roasted chuck, shoulder cut

°Table salt and black pepper to taste

°2 tablespoons olive oil

°1 chopped onion

°3 garlic cloves, crushed or pressed

°1 tablespoon tomato paste

°2 tablespoons all-purpose flour, cassava flour

°1/2 cup red wine

°2 cups beef broth

°2 pounds small yellow potatoes

°1 pound carrots, cut

°2 bay leaves

°Fresh parsley or cilantro

°fresh thyme




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

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

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

Re-serve the beef in the pot. Carrots and potatoes should be placed around the steak in the soup. Cook for 2 1/2 to 3 hours at 350 degrees Fahrenheit, covered.

Enjoy !

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