Pot Roast

Nutrition per serving

Ingredients

• 4 lbs chuck roast
• The Blend seasoning
• 1 white onion, small
• 5 garlic cloves, minced
• 1 tbsp tomato paste
• 1 cup red wine
• 2 cups beef broth
• 1 tbsp Better Than Bouillon
• 3 celery stalks
• thyme
• 2 bay leaves
• 1 lb baby potatoes
• 1/2 lb baby carrots

Instructions

1. Pat down the chuck roast with a paper towel and season generously with The Blend seasoning on all sides.
2. Heat oil in a dutch oven over medium high heat until hot, then sear the roast on all sides for about 6 minutes.
3. Remove the roast from the pot and add the small white onion and minced garlic, sautéing for about 1 minute.
4. Add the tomato paste and mix well.
5. Pour in the red wine, followed by the beef broth and Better Than Bouillon, stirring everything together.
6. Add the seared meat back into the pot.
7. Add the celery stalks, thyme, and bay leaves.
8. Finish by adding the baby potatoes and baby carrots around the meat.
9. Cover the pot, turn off the heat, and cook in the oven for about 3 hours at 350 degrees.