Pot Roast

There is nothing better on a cold day than having a pot roast cooking in the oven for dinner.  The past few days have been absolutely freezing here in the DC area so it was a great time to cook one of my favorite cold weather recipes. 
While a pot roast does take a while to cook, the  the majority of the cooking time is the roast in the oven and the results are well worth it.  The meat is so tender and shreds so easily when it is cooked through.   

Ingredient Count: 12 (only needed to buy 6)

 

Pot Roast 
2 Tbsp olive oil
1 2-3 lbs. beef chuck roast
2 cups beef stock
1/2 cup red wine
2 Tbsp tomato paste
4 cloves garlic, chopped
1 onion, chopped
1 bay leaf
1 tsp dried thyme
3 carrots, cut in 1 in. pieces
4 red potatoes, cut in 1 in. pieces

Preheat oven to 350 .  In a dutch oven, heat oil over a medium-high heat.  Salt and pepper the roast and place it in the pan.  Brown the meat on all sides, about 10 minutes.

 Turn meat fat side up.  Add stock, wine, onion, garlic, bay leaf, tomato paste and thyme.  Bring to a simmer, cover.  Place in the oven and roast for 2 hours

After 2 hours, add carrots and potatoes and cook until tender, about 1 hour.

Transfer the roast, carrots and potatoes to a platter.  Cut the roast into thick slices and serve with vegetables