The Best Pot Roast Ever

Ingredients

1 Chuck Roast

Kosher salt

Freshly ground black pepper

4 Tbsp Olive Oil

3 Garlic, cut in to small slivers

2 Onions cut in half

25 Baby Carrots cut in half

1 stick butter

1 ¼ cups Red Wine

2 cups Beef Stock

1 ¼ tsp sea salt

1 tbsp bacon grease

2 ½ tbsp tomato paste

2 Bay leaves

¼ tsp Thyme, dried

¼ tsp Rosemary, dried

 Salt to Taste

Pepper to Taste

Jar savory beef gravy

Mushroom 

Directions:

With a thin knife and punch some holes on the top of the roast and fill the spaces with slivers of garlic. Generously salt and pepper your chuck roast all sides.

Heat a large skillet on high heat. Then add 3 tbsp of olive oil. Cut two onions and the baby carrots in half. When the oil very hot (but not smoking), add in the halved onions, browning them on both side. Remove and place on a plate.

Throw the carrots into the same very hot pan and toss them around a bit until slightly browned.

Add the rest olive oil to the very hot pan. Place the meat in the pan and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a crock pot.

With the burner still on high, use ½ cup red wine to deglaze the pan, scraping the bottom with a whisk to get bits up.

When the bottom of the pan is well deglazed, pour the bits and wine from the skillet into the Crock pot. Add the onion and the carrots into the Crock pot, then beef stock and rest of the wine to cover the meat halfway. Then add the sea salt, bacon grease, tomato paste, bay leaves, thyme and rosemary. Then cook on low for 8 hours.

Then remove the beef and vegetable to a pan and cover with foil and place in a 200° preheated oven. Place the gravy to a sauce pan and add butter and jar of beef gravy, cook on medium high until warm (you can use a little wonder to thicken the gravy if you want). Slices beef and serve with mashed potatoes. Enjoy!