This pot roast turned out very tasty and it was very simple to put together. I love how you can just prepare everything in the pan and then you don’t have to worry about it for a couple of hours while it cooks.
Serves 4 people
2 pound grass-fed beef chuck roast
6 carrots (roughly chopped)
6 stalks of celery (roughly chopped)
28 ounce can of plum tomatoes
What I used:
Meat before it goes into the oven
Adding in the wine between cooking
Finished pot roast
Season the meat, and place in a large roasting pan or dutch oven. Place vegetables and tomatoes around meat. Drizzle meat, vegetables, and tomatoes with olive oil. Place in the oven at 350 degrees fahrenheit and let cook for 2-3 hours. Add the wine over the meat, vegetables, and tomatoes after the roast has been cooking for at least hour. Continue rest of cooking.