Pot Roast

I made the most decadent and delicious pot roast last night. I know, I know, you're thinking "Pot Roast... big whoopdeedoo!"

No really. If it were veal shanks instead of a chuck roast... it would have been Osso Buco.

And... it was so easy with my lovely new Le Creuset oven.

1 cup diced carrot
1 cup diced celery
1 cup diced onion
bay leaf (2)
thyme (1 tsp dried)
1 small can of tomato paste
1 can beef broth
1/2 cup red wine (not cooking wine, one that you drink... while you cook - ha)
1 chuck roast
salt
pepper
garlic powder
olive oil

- season the roast with salt, pepper, and garlic powder. Drizzle some olive oil in a large dutch oven and heat. When the pan is hot add the roast and sear on both sides. Remove roast, set aside. Add onion, celery, and carrot. Saute for a few minutes, add can of tomato paste and combine and saute for another minute or two. Pour in the can of beef broth, the red wine and the bay leaf and thyme. Return the roast to the pan, cover, place in 350 degree oven for 1.5 to 2 hours, basting the roast every 30 min.

Serve with mashed potatoes, and a salad or over some pasta :)

So. Freaking. Good.