Pot Roast

Preheat oven 325 F

• 4-5 pounds (1.8-2.2 kg) chuck roast
• 1 tbsp rosemary salt
• 2 tsp black pepper
• 3 tbsp high smoke point cooking oil
• 1 yellow onion large dice
• 5 cloves of smashed garlic
• 3 tbsp tomato paste
• 3 tbsp all-purpose flour
• 1 cup (236 ml) red wine
• 4 cups (946 ml) beef stock
• 1 tbsp Worcestershire sauce
• 2 tsp balsamic vinegar
• 1 tsp Umami Mix

• 5 carrots cut into oblique shapes
• 1 pound (0.45 kg) of red and yellow baby potatoes
• 8 sprigs of fresh thyme

1. Season and brown the roast in fry pan - 5 minutes per side
2. Remove meat
3. Add diced onion. Use to deglaze the pan. 6 minutes
4. Transfer onions to dutch oven over medium heat
5. Add garlic and cook for 4 minutes
6. Add tomato paste and cook for 5 five minutes
7. Add flour mix until not visible, add a little oil and cook for 5 minutes
8. Add wine and cook down for 5 minutes
9. Add Worcestershire, balsamic and umami mix
10. Add beef stock 1 cup at a time return it to a simmer between each addition
11. Add beef and place in oven with a cracked lid for 2 hours
12. Add carrots, potatoes and thyme
13. Return to oven with cracked lid for 1 hour