CLASSIC SUNDAY POT ROAST
- 3 lbs. boneless chuck roast
- salt and pepper
- 2 tbsp. avocado oil
- 1 yellow onion, cut into chunks
- 6 cloves garlic, cut into chunks
- 5 large carrots, cut into 1” rounds
- 5 stalks of celery, cut into 1” chunks
- 24 oz. baby potatoes
- 2 tbsp. chopped fresh thyme
- 1 tbsp. chopped fresh rosemary
- 1/4 cup balsamic vinegar
- 3 tbsp. tomato paste
- 2 cups water or low sodium broth
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HOW TO MAKE CLASSIC SUNDAY POT ROAST
Step 1. Preheat the oven to 325 degrees Fahrenheit.
Step 2. Sprinkle salt and pepper on your chuck roast on all sides.
Step 3. Heat the avocado oil in a dutch oven on your stovetop over medium heat. Once the oil is hot, place the chuck roast in the pot. Let it sear for 3-4 minutes on each side. Remove the meat from the pot and set aside.
Step 4. Saute the onions in the dutch oven for a few minutes to pick up the browned bits on the bottom of the pot. Add the garlic and saute until fragrant
Step 5. Add half of the carrots and celery and stir for a minute. Add the thyme, rosemary, balsamic vinegar and tomato paste. Nestle the meat back into the pot and add the water or broth.
Step 6. Set your ThermoPro thermometer to 205-210 degrees Fahrenheit and place the probe in the thickest part of the meat. Cover the pot and place in the oven for an hour.
Step 7. Remove the dutch oven from the oven and add the remaining carrots and celery along with the potatoes. Mix the uncooked veggies in with the veggies that are already in the pot, and flip the meat over. Add a sprig of rosemary or thyme to the pot. Reinsert the thermometer probe and cover the pot.
Step 8. Place the dutch oven back in the oven for around 2 hours, until the thermometer has reached temperature or the pot roast is soft and tender.
Step 9. Shred the pot roast and serve it alongside the veggies and some of the liquid in the pot.