Lily's Flavor Journal

This recipe is a homey recipe, straying a little from the healthier side but still coming with lots of great benefits. This was my first time making pot roast and it was intimidating at first but I came to discover it is an easy recipe! 

Like any of my other recipes I have posted so far, you can substitute any of these ingredients and add all of the vegetables your heart desires. 

For this recipe you will need:

Chuck roast

Tomato paste

Beef stock

Onions

Mushrooms

Celery

Potatoes

Carrots

Flour

Seasonings

Rosemary 

Thyme

First, I put together a seasoning mix consisting of salt, pepper, smoked paprika, garlic powder, onion powder, and brown sugar. You will then take this mixture and completely coat your chuck roast.

After the chuck roast has been prepared, sear all sides until brown and remove from the pot.

In an empty pot, sautee your onions until translucent then add your tomato paste garlic, celery, carrots, potatoes, mushrooms and any other vegetables you would like to include. Cook these vegetables for 3-4 minutes and add a sprinkle of flour to create a roux.

For those who may like to use red cooking wine to enhance the flavor, add about half a bottle at this point and allow it to cook down. 

I then add my chuck roast and pour beef broth over it until all of the meat and vegetables are covered. Add any herbs that you would like to include during this step. I am using rosemary and thyme.

Let simmer for 3-4 hours or until the meat easily falls apart.

Once you are done cooking, remove your herbs, shred the meat and enjoy with or without sides (often enjoyed on a bed of mashed potatoes).

The only downsides to this meal are the fat content and the time that it takes to prepare. It can take around 4 hours for the entire preparation of the meal but I have found that it is so worth it. 

I do love that it is a vegetable-heavy meal and I can add any and all vegetables that I would like. 

I used a 2 pound chuck roast, one and a half cartons of beef stock and about 4 cups total of vegetables. These serving sizes fed 8 people while served with mashed potatoes. I know I can easily feed a large group of people with this meal and it will without a doubt be my next recipe used the next time I host a dinner.