Ingredients:
3-4 lbs chuck roast (or beef roast of choice)
2 tbsp olive oil
1 onion, chopped
4 cloves garlic, minced
2 cups beef broth
1 cup red wine (optional, can substitute with more broth)
2 tbsp tomato paste
1 can diced tomatoes (14 oz)
3-4 carrots, chopped
2 stalks celery, chopped
1 tsp dried thyme
2 tsp dried rosemary
Salt and pepper, to taste
Fresh parsley, for garnish
Steps to Make Pot Roast:
Sear the Beef:
Pat the beef roast dry and season generously with salt and pepper.
Heat olive oil in a pan over medium-high heat. Sear the roast for 3-4 minutes on each side until browned.
My nana made this every year but I kept forgetting to write it down. So glad I found something that comes close to hers!
Yummy in my tummy! My hubby seems to be able to devour 3 lbs of potatoes all by himself!
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