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The wine for this recipe was a Stefano di Blasi Super Tuscan Poggio di Guardia 2018, and the recipe for the Pot Roast is below.

Ingredients
▢ 3 lb chuck roast (Fist-sized blocks)
▢ Salt and pepper
▢ 2 Tbsp Oil
▢ 1 onion (sliced)
▢ 2 cloves garlic (minced)
▢ 1 tbsp tomato paste
▢ 2 bay leaves
▢ 2 sprigs fresh thyme
▢ 2 tsp Worchestershire sauce
▢ 1/2 cup red wine
▢ 1 qt/liter beef broth
▢ 5 Yukon Gold potatoes (quartered)
▢ 4 carrots (Large chunks)
▢ Fresh parsley (garnish)

Recipe:
-Sprinkle salt on the meat, then sear in the oil in a large pot or Dutch oven big enough to eventually hold the whole pot roast.
-Remove the meat and put it into a cheese cloth or soup sock (This isn't necessary, but I find it makes it easier to keep the meat clean from the mushy onions, herbs, and garlic)
-Lightly caramelize the onions in the pot, deglazing with red wine as needed to remove any fond leftover from the meat.
-Add the garlic, tomato paste, bay leaves, thyme, worchestershire, meat, and top off with beef broth. Add water until if the meat isn't fully submerged.
-Let simmer on the stove with the lid on or in the oven at 250F/120C for at least 3 hours.
-Remove the meat, strain the broth, and return the meat and broth into the pot.
-1.5 hours before you're ready to eat, add the potatoes and carrots and simmer with the lid off till the sauce has thickened and reduced to just below the top of the meat

TIPS!
-For the best flavor, let this sit overnight in the fridge and start resimmering with the potatoes and carrots 1.5hrs before serving.
-If the sauce needs thickening, add a flour or corn starch slurry. Or just use a softer like in the video to incorporate flour to the sauce.
-To level up the dish even further, ladle out a 1-2 cups of broth when you add the potatoes and carrots, and reduce that in a separate small pot until it's a thick glaze.
-Top with parsley, enjoy, and tag me with any questions.

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