Winter Pot Roast

• 2½ or 3 lb chuck roast

• Seasoning

• 2 tsp salt
• 2 tsp pepper
• 2 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp oregano
• ½ tsp cayenne
• 9 g brown sugar
• 1 tbsp olive oil

• For the vegetables and liquids

• 1 yellow onion, diced
• 5 cloves of garlic, minced
• 2 tbsp tomato paste
• 240 ml dry red wine
• 480 ml beef broth
• 2 bay leaves
• Fresh thyme

• For the final vegetables

• 3 carrots, chopped
• 3 celery stalks, chopped
• 680 g baby potatoes, washed
• 2 whole cloves of garlic

• For the sauce

• 14 g butter
• 60 ml whipped cream cheese
• 1 tsp Dijon mustard
• 25 g grated Parmesan
• 80 ml milk
• Salt and pepper to taste
• 1 tbsp cornstarch mixed with 1 tbsp cold water

Sear the roast

1. 1

   Add 1 tbsp olive oil and sear the roast on all sides, remove, and add:

2. 2

   1 yellow onion, diced

3. 3

   5 cloves of garlic, minced

4. 4

   2 tbsp tomato paste

5. 5

   240 ml dry red wine

Add the roast and liquid

6. 6

   Add the roast back in and add:

7. 7

   480 ml beef broth

8. 8

   2 bay leaves

9. 9

   Fresh thyme

10. 10

    Bake at 300 for 2 hours covered

Add vegetables and finish cooking

11. 11

    After 2 hours, remove the bay leaves and thyme, then add:

12. 12

    3 carrots, chopped

13. 13

    3 celery stalks, chopped

14. 14

    1 227 g baby potatoes, washed

15. 15

    2 whole cloves of garlic

16. 16

    Cover, bake at 300 for 1 hour

Make the sauce

17. 17

    Remove the potatoes and garlic, combine with:

18. 18

    1 tbsp butter

19. 19

    60 ml whipped cream cheese

20. 20

    1 tsp Dijon mustard

21. 21

    60 ml grated Parmesan

22. 22

    80 ml milk

23. 23

    Salt and pepper to taste

Finish the dish

24. 24

    Shred the meat and add cornstarch slurry (1 tbsp cornstarch mixed with 1 tbsp cold water)

25. 25

    Enjoy💗🍂