I Can't Believe This Isn't Pot Roast | Cookin' Somethin' w/ Matty Matheson

By Matty Matheson · 180 min

Ingredients

Instructions

1. Preheat the oven to 375°F.
2. Heat the oil in a large Dutch oven. While it heats, season the beef with salt and pepper.
3. Brown the beef on all sides in the hot oil, then transfer to a plate.
4. Add the tomato paste and stir constantly for 2-3 minutes, until it darkens to a brick color.
5. Deglaze with the wine, scraping up the browned bits, and simmer.
6. Add the carrot, celery, one onion, thyme, bay leaves and garlic, then add the beef stock and return the beef to the pot.
7. Bring to a hard simmer, cover, and transfer to the oven for 2 to 2 1/2 hours, until the beef is fork tender.
8. Strain the gravy into a separate pot and bring it to a simmer.
9. Add the mushrooms and the diced remaining onion, and simmer until the gravy is slightly reduced and the vegetables are cooked through.
10. Raise the oven to 475°F.
11. Cube the potatoes and place them in a 9x13 casserole dish. Season with salt, add the duck fat, and roast for 45 to 60 minutes, turning halfway, until golden and crisp outside.
12. Transfer the potatoes to a serving platter.

Summarized from Matty Matheson's video. Watch it for the details.

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