Oven Pot Roast

Ingredients · for 8 (scales to your household)

• 3 pound chuck roast $29.94
• 1/2 tsp Salt $0.03
• 1/4 tsp Black pepper $0.03
• 1 tablespoon Creole Seasoning $0.66
• 1/4 cup All-purpose flour $0.07
• 3 tablespoon Oil $0.23
• 2 Onion $1.21
• 1 tablespoon Garlic $0.05
• 1 Stick celery $0.30
• 1 Fresh rosemary sprigs $0.19
• 2 sprig Thyme $0.09
• 2 tablespoon Tomato paste $0.24
• 1 cup Red wine $5.32
• 2 cup Beef broth $1.11
• 6 Carrots $1.05
• 1 pound Potatoes $2.35
• 1 tablespoon Worcestershire sauce $0.26
• 1 Beef bouillon cube or 1-2 teaspoons beef bouillon, ((optional) ) $0.46

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

1. Preheat oven to 275℉/135℃.
2. Trim the chuck roast of any visible fat, rinse, and then pat dry with a paper towel.
3. If desired, use twine or string to tie the chuck around; this helps it keep its shape, not necessary.
4. Season chuck roast on all sides with salt and pepper. Make sure you rub the salt deep into as many cracks and crevasses as possible.
5. Add another flavor to it by rubbing with Creole seasoning, set it aside. Coat roast in flour and shake off excess.
6. Heat about 2 tablespoons oil in a cast iron on medium-high heat, place beef in a single layer, and sear meat on both sides until brown. About 2-3 minutes on each side, searing times may vary. Remove roast from pot and set aside.
7. Reduce heat to medium, then add remaining one tablespoon or more oil, followed by onions, garlic, celery, rosemary, and thyme. Stir until fragrant, about 2-3 minutes. Add tomato paste.
8. Deglaze the pan with the red wine, and be sure to scrape the bottom of the pot to remove any brown bits from the pan. Pour in beef broth, Worcestershire sauce, and beef bouillon. Bring to a boil. Stir until everything is combined; adjust seasonings with salt, if needed.
9. Return the roast to the pot. Then throw in carrots and potatoes.
10. Cover and transfer to the oven until meat is fall-apart tender (about an hour per pound).

Per serving