Everybody's favorite foodie Jan D'Atri joined Beth Monday morning for some very tasty Pot Roast, featuring a nice red wine! Scroll down for the video, and get more great cooking tips at https://jandatri.com/
1 (4 to 5-pound) chuck roast, tied with butcher twine
Kosher salt and freshly ground black pepper
½ cup flour
4-5 tablespoons olive oil (depending on size of roast)
2 cups carrots, diced (4 carrots)
2 cups yellow onions, diced (2 onions)
2 cups celery, diced (4 stalks)
2 cups chopped leeks, white and light green parts (2 large)
5 large garlic cloves, minced
1 cup red wine
1 (28 oz) can crushed tomatoes
1 cup chicken or beef broth or stock
1 tablespoon unsalted butter
2-3 small branches fresh thyme
1 branch fresh rosemary
Salt and pepper to taste
Pat the beef dry with a paper towel. Generously season the roast on all sides with salt and pepper. Roll the roast in flour, including the ends. In a large Dutch oven, heat 2-3 tablespoons of olive oil over medium heat. Add the roast and sear until browned on all sides. Remove the roast to a plate.
Add remainder of olive oil to the Dutch oven. Add the carrots, onions, celery, leeks, garlic. Sauté over medium heat for 10 to 15 minutes, stirring occasionally, until tender. Add the wine and bring to a boil. Add the tomatoes, beef or chicken stock and tablespoon of butter. Tie the thyme and rosemary together with kitchen string and add to the pot. Put the roast back into the pot, bring to a boil, and cover. Cook on stovetop for about 3-4 hours or until roast is fork tender. Add salt and pepper as desired.
If you missed the Facebook Live video .. here it is!