Classic Pot Roast


°3lb roast chuck, shoulder cutting

°Salt of food and black pepper to taste

°2 tbsp olive oil

°1 chopped onion

°3 garlic cloves chopped or compressed

°1 tbsp tomato paste

°2 tbsp multi-purpose flour, cassava flour

°1/2 cup red wine

°2 cups beef broth

°2lb small yellow potatoes

°1lb carrots, cut

°2 laurel leaves

°Fresh parsley or coriander

°Fresh thyme


Start by sprinkling meat with salt and pepper on all sides.

Heat the oil in a Dutch oven or a large pot. To close the moisture and flavor, brown the roast on all sides [about 15 minutes]. Put it on a plate to cool.

Add the onion and garlic to the remaining fat in the pot and cook until the onion is transparent [about 2-3 minutes]. Then add the tomato paste followed by the flour. Flour will absorb all oil/moisture at this stage. Add the wine, whisk and drop for 1-2 minutes. Add beef broth, bay leaves and two sprigs of fresh thyme.

Reintroduce beef into the pot. Carrot and potatoes should be placed around the steak in the soup. Cook for 2 1/2 to 3 hours at 350 ° F, covered.

Garnish with fresh parsley or coriander before serving.

Enjoy !