Chef Mike’s Pot Roast

Fight the icy cold of a bitter northeast winter with this juicy, hearty recipe created by our talented Chef Mike in Portland, CT. A simple yet scrumptious dinner for the whole family to savor, pop it in a pot and let that bad boy simmer to tender perfection.

What you need:

  • Chuck Roast (5-7 lbs)
  • 1 cup diced Carrots
  • 1 cup diced Onions (white or yellow)
  • 1 cup diced Celery
  • 1 cup diced Red Potato
  • 8 oz Tomato Paste
  • 2 quarts Beef Broth
  • Salt & Pepper

How to say, “yummm”:

  1. Sear the meat in a pot with salt & pepper on all sides, then remove.
  2. Sauté in the same pot: carrots, celery, onion, potatoes until softened.
  3. Deglaze pan with Beef Broth, then return meat to the pan.
  4. Mix in tomato paste.
  5. Bring everything to a boil then simmer for 1-2 hours.
  6. Grab a dish, sit back and let yourself defrost into delicious comfort.