Yankee Pot Roast

With prep time (30 min), it will take 4 hours from when you start.

Ingredients

• 1kg Chuck Roast (whole piece)
• 2 whole onions
• 1 bag carrots (500g)
• herbs ** 2 stems rosemary ** 2 stems thyme ** same amt parsley
• salt, pepper, garlic powder
• 500ml stock (unsalted)
• 200ml red wine
• Oil. Olive or veggie
• Potatoes for boiling/side

Prep

1. Cut onions in half (along the axis), peel
2. Peel carrots, top & tail, cut into 1-1.5cm diagonal slices
3. Salt, pepper, garlic plentiful on both sides of meat
4. Prep your bouquet
5. Heat cast iron pot medium-high
6. Preheat oven to 135c

Cook1

1. Add a litlte oil to pot, char onions on both sides, remove & set aside
2. little more oil, same with carrots, but salt a little. don’t let them steam, do in batches if necesary
3. ltitle more oil, meat, sear on both sides so it gets a little crust, do the sides, too
4. remove meat, deglaze pan with wine, scrape all the little bits
5. add HALF the carrots to pot, put meat on top, onions and bouquet around
6. put enough stock to cover most of the meat, but not submerge
7. cover, put in oven for 3.5 hours (see next part as there’s some stuff to do before then)

Cook2

1. after 2 hours, check liquid level, add stock if necessary, but probably it’s not
2. 30-40 minutes before, ready, add remaing carrots
3. start your potatoes to boil, etc.
4. when hits the 3.5 hour mark. remove rom heat while you finish your potatoes, remove bouquet.
5. serve. yum.