There are certain dishes that make me wish I had smell-a-vision on my blog.  This is one of them. I am about 45 minutes into the cooking process of this braise and the house smells heavenly.  The garlic, beef, wine and onions are creating an aroma that is truly beautiful.  Pot roast is much like any other large piece of tough meat.  You need to have patience with it and let it cook slowly for a long time.

We had a big snow storm and stayed inside reading, watching movies and sitting in front of the fire-place.  My son and I played games and I watched some cartoons with him.  It was very relaxing.  The roast cooked away slowly in the oven filling the house with its yummy aroma.

Today we are going to strap on some snow shoes and venture out into the forest to find a Christmas Tree.  The leftover pot roast will be great after an afternoon snow shoeing.

I like to use chuck eye roasts best when making pot roast but this time I used a chuck blade roast.  This cut also works well I just prefer the chuck eye since it has less fat.  Fat is important in this dish and the chuck eye roast has plenty of fat and marbling but not as much as the blade roast.

Red Wine Pot Roast

1  4-5 lbs Chuck Roast

1-2 tablespoons Canola Oil

Sea Salt and Pepper

1 medium Onion chopped in a medium dice

4 Small Carrots chopped in a medium dice

4 Celery Stalks chopped in a medium dice

2 Cloves Garlic minced finely

3-4 Cups Red Wine (I like to use a lot of wine but stock can be substituted)

4 Cups Chicken Stock (do not use chicken broth with salt)

4 Stems each of fresh Thyme and Rosemary

8-12 Small Red Potatoes cut in half


Pre-heat oven to 350 degrees.

In a heavy bottom dutch oven or pan add canola oil and let the pan get hot.  While pan is heating season meat on both sides with salt and pepper.  Brown meat on all side is the hot pan.  Be careful when adding meat to hot pan so you do not get splattered.

When meat is browned on all sides add chicken stock, garlic, herb sprigs, onions and red wine.  Cover and put in your oven at 350 degrees.

Let this braise for about 2 hours checking to make sure all of the liquid has not evaporated.  Add more stock and red wine if needed to keep liquid half way up the meat.

Check internal temperature of meat.  When temperature reaches 210 degrees add carrots, celery and potatoes.  Braise for another 1 to 1 1/2 hours until meat is tender and falls apart easily.

Shred beef with fork and season if needed.  I usually will mash up the potatoes with a fork and serve the shredded beef over potatoes with the veggies on the side and pour juice over the whole plate.