Thursday, February 17, 2011

paleo stove top pot roast

3-5 pound chuck roast
2 cups of baby carrots
1-2 medium onions, chopped
3 cloves of garlic, smashed
2 bay leaves
1 28 oz. can of diced tomatoes
1-2 cups of red wine
sea salt & pepper
olive oil

preheat a large stock pot to medium-highish heat. trim any large pieces of fat off of the roast then season both sides of the roast liberally with salt and pepper. add a few tablespoons of olive oil to the preheated pan.


sear all sides of the roast in the olive oil. make sure to brown all sides, if your roast is odd shaped, turn it on all flat surfaces to get a nice crust all over it. don't worry about it being completely raw inside, make sure it's brown and crusty on the outside!


while you are searing the roast, prep your vegetables. chop the onion (and carrots if you aren't using baby ones) and smash the cloves of garlic.




when all sides of the roast are seared, remove it and set aside. place all the vegetables and bay leaves into the pot. mix everything around scraping up all those little brown bits that were left behind. you want a little bit of color on these vegetables, but no need for them to cook all the way through.


after about 5 minutes or so, add in the entire can of diced tomatoes and the wine. mix everything well.  move everything around and when it comes to a boil, reduce the heat the low and plop your roast back into the pot. liquids should reach about halfway up the roast.

let this cook on low heat for 3-4 hours, checking every 40 minutes or so turning the roast once or twice. it will be super tender. the liquids should reduce down a bit, serve this chunky sauce over the top of the sliced roast.