Pot roast, all American comfort food. Tender beef in a rich gravy gives you all the good feels. Its so easy to make most of the work is done in the oven baked low and slow until the meat is so tender it falls apart. Here’s how to make it:

Pot Roast

3-4 lb beef chuck roast

2 stalks celery chopped

1 onion cut in half and sliced

2 carrots chopped

2 cloves garlic smashed

2 tbs flour

1 bay leaf

1-2 sprig fresh thyme

2 tbs tomato paste

1 1/2-2 c red wine

1 cup water or beef broth

salt and pepper

Pre-heat oven to 350 degrees. Chop celery and carrot, slice onion, set aside. Salt and pepper generously both sides of the chuck roast. Heat some olive oil in a braiser or dutch oven. Sear the roast until browned on both sides, remove from pan and set aside. Add the celery, carrot and onion, saute until tender, add the garlic and saute for a few minutes, add the flour and cook another minute or two. Place roast back in pan along with juices, add the wine and water, tomato paste, thyme and bay leaf, it should come approximately half way up the sides of the roast. Cover with the lid and place in the oven, bake for 3-4 hours or until very tender. Remove bay leaf and thyme sprig. Scoop out the vegetables and puree in blender until smooth, add back to the gravy (thickens the gravy). Remove any oil that sits on the top.

For more recipes click here or visit @apuginthekitchen on Instagram/meta