NO POTATO POT ROAST

NO POTATO POT ROAST

INGREDIENTS: 4 POUND CHUCK ROAST, 1/4 CUP LIGHT OLIVE OIL, 2 ONIONS, 8 CLOVES OF GARLIC, 1 SIX OUNCE CAN OF TOMATO PASTE, 1 CUP RED WINE, 1 CUP CHICKEN STOCK, 2 BAY LEAVES, 3 TBS FLOUR, 1 TBS SALT & PEPPER, DOZEN BABY CARROTS, 2 CELERY STALKS, 1 SWEET POTATO, 2 PARSNIPS

EXTRA SALT & PEPPER

SPRINKLE SALT AND PEPPER ON THE EACH SIDE OF THE MEAT, WRAP IN CLING WRAP AND PUT IN THE FRIDGE FOR AT LEAST 4 HOURS. 

CHOP UP ALL THE VEGETABLES. PARSNIPS AND SWEET POTATOES WILL NEED TO BE PEELED FIRST. I CUT THE BABY CARROTS IN HALF (THE LONG WAY)

SEAR THE MEAT IN THE OIL IN A DUTCH OVEN 3-5 MINUTES PER SIDE. SET ASIDE. FRY THE ONION AND GARLIC FOR 5 MINUTES, ADD THE PASTE AND COOK ANOTHER 3 MINUTES, ADD EVERYTHING ELSE AND BRING TO A BOIL. TURN OFF THE HEAT, ADD THE MEAT TO THE POT AND PUT COVERED IN A 250 DEGREE OVEN FOR 6 HOURS. TAKE OUT AND LET REST AT LEAST 30 MINUTES.