This is a perfect recipe when you’re craving comfort food. It does take a little bit of effort but the upside is that it’s a one pot meal. Best of all you can get two meals out of this one recipe. Anyone want stew and cornbread. I may just have to post that recipe next.
- 4 lb beef roast
- 3 Tbsp olive oil
- 1 medium onion
- 2 – 3 celery sticks
- 2 Tbsp tomato paste
- 3 drops Thyme essential oil (EO)
- 2 Tbsp Worcestershire sauce
- 2 bay leaves
- 1 cup red wine
- 2 cups beef broth
- 1 lb potatoes
- 6 carrots
- Black pepper
Pre heat oven to 325 F.
- Prepare all yours vegetable by:
- Roughly chopping the onion and celery
- Peel and chop the potatoes and carrots into 1 inch pieces.
- Season the roast with salt and pepper (to taste).
On your stove, using a dutch oven, add 3 Tbsp of olive oil, then heat and brown the roast on all sides. Remove the roast from the dutch oven once browned, and add the onions and celery. Cook these until browned, approximately 5- 8 minutes. Stir in the tomato paste, Worcestershire sauce, and bay leaves. Cook for 1-2 minutes, then add the wine and stir to remove any brown bits on pan. Add beef broth and Thyme EO. Add roast back into the pan, along with the potatoes and carrots. Cover and cook in a 325 F oven for 2 – 3 hours.
While the roast is cooking, mix 2 Tbsp butter with 2 Tbsp flour and roll into balls. Remove roast and vegetables from the dutch oven. Skim off the fat from the pan, and then strain the liquid. Place the liquid back into the Dutch oven and bring to a boil. Add butter/flour balls into the liquid and stir until the sauce is at the desired consistency.