Recipe by Sara Goldstein, Rorie Weisberg

Pot Roast

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Pot Roast
Meat Meat
Easy Easy
6 Servings
Allergens

No Allergens specified

2 Hours, 30 Minutes
Diets
- Gluten Free - No Refined Sugar

My partner-in-crime, Sara Goldstein, developed this timeless comfort dish for our More Food You Love cookbook. Put it up in the morning (on an oven timer) or mid-afternoon for the perfect welcome home after a packed day.

Ingredients

Pot Roast

  • 1 2 and 1/2–3-pound (1.15–1.36-kilogram) chuck eye roast

  • 1–2 teaspoons sea salt

  • 1/4 teaspoon black pepper

  • 3 tablespoons Gefen Olive Oil

  • 4 stalks celery, cut into 2-inch (5- centimeter) pieces

  • 4 carrots, peeled and cut into 2-inch (5-centimeter) pieces

Directions

1.

Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).

2.

Rub roast with salt and pepper.

3.

Heat a Dutch oven or skillet over medium heat. Add olive oil; add roast. Sear roast until browned on all sides. Transfer meat to a platter; set aside.

4.

Add vegetables and tomato paste to the pan; stir to coat. Add chicken broth and wine. Return the roast to the Dutch oven.

5.

Bake for two to two and a half hours, or until the roast is tender. Remove from the oven and cool slightly before eating. For neater slices, refrigerate overnight before slicing, then rewarm.

Credits

Reproduced from More Food You Love by Rorie Weisberg with permission from the copyright holders ArtScroll/MesorahPublications, LTD.

Styling and Photography by Sara Goldstein

Recipe tags

meat and potatoes More Food You Love That Loves You Back one pot pot roast Sara Goldstein tomatoes_tomahtos
Pot Roast

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