3. Pot Roast with Red Wine
The addition of wine brings added acidity to the roast in this recipe. We recommend you give it a try with a cabernet or merlot.
INGREDIENTS
5lbs. Beef chuck roast.
2-cups beef broth.
2-cups red wine.
5-large red potatoes – quartered.
4-parsnips – cubed.
4-carrots, – chopped.
3-stalks celery – diced.
3-cloves minced garlic.
2-onions – diced.
2-tablespoons tomato paste.
¼-cup orange marmalade.
3-sprigs fresh thyme.
3-sprigs fresh rosemary.
3-tablespoons coconut oil.
Himalayan pink salt and freshly cracked black pepper.
METHOD
Preheat the oven to 300F. Place a crockpot over high heat and add the oil. Season the roast with salt and pepper, then sear in the crockpot, make sure you cover all sides of the roast – remove from pot and set aside.
Reduce the heat to medium and add the garlic, celery, onions, and tomato paste. Cook for 5-minutes until the veggies start to soften. Pour in the wine and the broth, then stir in the marmalade. Return the meat to the pot and top with vegetables and herbs. Cover and cook for 4-hours till tender.
Remove the roast from the pot and place in a baking dish, add the vegetables around it and cover in the sauce.