Beef Pot Roast
Serves 68

  • 3–4 lb boneless beef chuck roast
  • 1 container (28 oz) Stock Options Classic Beef Stock
  • 10 oz red wine
  • 2 shallots, peeled and chopped
  • 4 cloves garlic, peeled and minced
  • 4 bay leaves
  • 1 medium onion, peeled and diced
  • 1 cup roma tomatoes, diced
  • 1 tsp dry thyme
  • 3/4 tbsp kosher salt
  • 1/2 tbsp pepper

Preheat oven to 375. Combine salt, pepper, thyme, garlic and shallots. Rub onto the roast in a roasting or braising pan with high sides. Add onions, tomatoes, bay leaves, wine and Stock Options Classic Beef Stock to pan. The liquid should nearly cover roast. Bring all to a boil on the stovetop, remove from heat and cover with foil. Transfer to oven and cook, covered, for 3 plus hours. Roast is done when pull-apart-tender. Remove roast and reduce sauce on stovetop by 1/2. Adjust salt and pepper to taste.


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