Yankee Pot Roast

Boston-style
Serves 12
Ingredients
  • 4 Tbsp of cooking oil
  • 5 pound beef chuck roast
  • 1 yellow onion minced
  • 4 cloves Garlic (minced)
  • 1/2 cup dry red wine
  • 2 cup of beef broth
  • 4 Tbsp Brown Sugar (packed
  • 3 Tbsp Onion Powder
  • 4 tsp Dried Oregano
  • 4 tsp Dried Thyme
  • 4 Tbsp Coarse Salt
  • 4 tsp Pepper
  • 2 tsp Sweet Paprika
  • 2 Bay Leaves
  • 2 pound small potatoes halved
  • 1 pound of carrots peeled and cut into 2-inch pieces
  • 4 pieces celery stalks cut into large pieces
Directions
  1. Season the beef generously with salt and pepper. Heat oil on high in a frying pan, braise raze beef until browned on all sides, about 5-6 minutes per side. Transfer beef to a crock pot; pour off all but 1 Tbsp of oil from the pot.
  2. Reduce heat to medium and add the yellow onion; season with salt and pepper. Cook, stirring occasionally, until onion is lightly browned, 4-6 minutes.
  3. Add wine to the pan and cook, stirring constantly, until the wine has reduced by half. Add the beef broth and dry seasonings
  4. Add mixture to the crock pot and cook until beef is almost tender, about 6 hours on HIGH heat.
  5. After 3 hrs, add potatoes, carrots, celery around the pot roast. Season the vegetables with salt and pepper. Cook until vegetables and beef are tender.
  6. Remove beef from pot and let rest 15 minutes, then slice against the grain. Arrange on a platter with vegetables and drizzle with braising liquid. If the braising liquid is overly greasy you can put it into a fat separator before pouring it over the meat.