Jules’ Diner – Savory Pot Roast & Winter Vegetables

I confess…I much prefer winter weather food. Slow-cooked flavors are much richer and well-developed than quick-grilled summer fare and few things are more satisfying and delicious than a chuck roast.

Savory Pot Roast & Winter Vegetables

1 4-6lb chuck roast, cut into 1/2″ cubes
House seasoning (equal parts kosher salt, granulated garlic and black pepper)
Olive oil
2 yellow onions, peeled and chopped
4 cups baby carrots, halved lengthwise
1 bunch of celery, coarsely chopped
2 cups water
1 32oz carton beef stock
1 6oz can tomato paste
1 bay leaf
1/2 tps dried basil
1 dash cayenne pepper
1 tbsp red wine vinegar

•  Season the cubed beef generously with house seasoning.

•  Preheat a large dutch oven over medium heat.  Add 1-2 tbsp olive oil and brown beef cubes in small batches, approximately 3-4 minutes.  Removed from pot and set aside.

•  Add a dab more olive oil along with chopped onions, carrots, celery to the pot. Season with house seasoning and sauté till tender, about 10 minutes.

•  Add water, beef stock, tomato paste, bay leaf, dried basil, cayenne pepper and balsamic vinegar. Stir until well blended and smooth.  Add the browned beef back to the pot.

•  Cover the dutch oven and place into a 350º oven for 3 hours. You may also use a slow-cooker, set to low for 8 hours or high for 4 hours.

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