Pot Roast is like a hug. Warm, welcoming, and always smells nice.
Ingredients:
➼ Avocado oil
➼ 5 cloves of garlic
➼ 1 onion
➼ Pinch of salt
➼ Shaker of black pepper
➼ 5 tablespoons Italian seasoning
➼ 3 bay leaves
➼ 3 lb chuck roast
➼ 1 cup of white wine
➼ 32 ounces bone broth or 4 cups of water and 6 beef bouillon cubes
➼ 1/2 bag of baby carrots
➼ 1 lb bag of small potatoes
Directions:
1. Generously salt and pepper your roast. Pat the salt and pepper onto the roast.
2. Add in 1/4 cup of avocado oil to the bottom of a Dutch oven pot
3. Sear roast for 3 minutes each side on medium/high heat
4. Remove meat from the pot. Do not clean the pot. We want this flavor!
5. Dice and cut garlic and onions and add it to the pot with 3 more tablespoons of avocado oil. Cook down until garlic is barely golden.
6. Cut up carrots and potatoes.
7. Add in carrots, potatoes, seared meat, Italian seasonings, bay leaves, and add in 1/2 bottle of red wine and bone broth. If the meat is not covered, add in enough water until everything is barely covered.
8. Put in the oven for 3 hours at 350 degrees. Enjoy!
Tips and Tricks:
Smash your garlic! The shell will come right off and it is so much easier to peel.
Cut your onion like a checker board. Cut the top of the onion and leave the root side on. Cut the onion down to the root, but not all the way through one way, then the other. It will look like a checkerboard! Next, dice your onion and avoid the tears!
Make in the croc pot too! I’m a Dutch oven person, but you can absolutely add all of this to your croc pot. Turn this on high for 4 hours, or low for 8 hours.
Video:
Leave a Reply