Pot roast over creamy Gruyère and Parmesan polenta
POT ROAST RECIPE:
3-4 lb chuck roast, cut into 3 in chunks
1 onion, chopped
2 pieces of celery, chopped or quartered
2-3 carrots, cut into 1 inch pieces
2 cups beef broth
2 cups red wine
2 cloves garlic
1/4 cup tomato paste
2 tsp salt
1 tsp pepper
1 tsp garlic powder
1 tsp thyme
1/2 tsp dried or fresh rosemary
2 tbsp olive oil
2 tbsp butter
Preheat oven to 325.
Season chuck roast with salt, pepper and garlic powder.
In a Dutch oven over medium high heat, sear the pieces on each side until nicely browned. Remove from Dutch oven and set aside.
Add in the butter and add the carrots, celery and onion. Cook for about 4 minutes before adding in garlic. Cook one minute before adding in tomato paste. Cook another minute before adding the wine, broth and meat back in. Add in thyme, rosemary. Cover and cook for approximately 3-4 hours, until fork tender. Serve over mashed potatoes or polenta!
