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Mom’s “Company” Pot Roast is a Real Home-Cooked Winner!

Ina Garten Pot Roast Recipe Cropped

Mom’s “Company” Pot Roast

Prep and Cook time: 3 1/2 hours | Serves 6-8

3 lb. chuck roast (any cut works but I recommend chuck roast—trim fat if desired)
Seasoning (generously season the meat with Lawry’s garlic salt, favorite beef seasoning – we like Montreal Steak or John Henry’s Greek rub, fresh cracked pepper, Kosher or coarse sea salt)
½ – 1 yellow onion, sliced or diced
1 tomato, peeled and chopped, or small can of stewed tomatoes
3 Russet potatoes (peeled or unpeeled and large dice)
1 ½ cups carrots, diced small (optional)
1 lb. green beans, cleaned and cut in half, or large can green beans (I use Italian Green Beans)
4 cups beef broth
1 tbsp. Beef “Better Than Bouillon”
1/4 to 1/3 cup of red wine
1 cup tomato sauce
2-3 tbsp. minced garlic (3-4 cloves)
1 tsp. chopped thyme
1 tsp. chopped rosemary
Extra virgin olive oil
3 tsp. corn starch mixed with a little beef broth or water to create a slurry

Generously season the roast. Heat oil on medium-high heat and sear roast on all sides.

Add onions and tomatoes, red wine, beef broth, Better Than Bouillon Beef, and tomato sauce, and bring to a boil. Cover and lower to medium heat. Let this sit and simmer for approximately 2 hours or until fork tender.

Once the roast is fork-tender, add potatoes and green beans. Bring to a boil, cover, and let simmer for 15-20 minutes (until vegetables are cooked).

Once vegetables are cooked, add corn starch mixture and stir quickly.

Serve on a bed of mashed potatoes, polenta, rice or quinoa. Drizzle with gravy in the pot, and season with fresh cracked pepper.

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