Red Wine Braised Pot Roast Dinner 🍷 • • Ingredients: • 2.5 lbs beef chuck roast • 6 carrots • 3 celery stalks • 1 yellow onion • 1 lb mini golden potatoes • 4–6 garlic cloves, minced • Salt, generous amount • Black pepper, generous amount • Garlic powder, generous amount • Smoked paprika, generous amount • Olive oil, for searing • 2 tbsp tomato paste • 1 tbsp beef bouillon base • 1½ cups dry red wine (I used Cabernet Sauvignon) • 2 tbsp all-purpose flour • 4–6 cups beef broth • 1 tsp onion powder • 1 tsp garlic powder • 1 tsp Nature’s seasoning • 1 tsp all-purpose seasoning • 1 tsp blackened seasoning • 1 tsp smoked paprika • 1 pack beefy onion soup mix • 1 tbsp Worcestershire sauce • 4 sprigs thyme & rosemary (I used rosemary leaves) • 2 bay leaves • ¼ cup unsalted butter Instructions: 1. Preheat your oven to 350°F. Pat the chuck roast dry and generously season all sides with salt, black pepper, garlic powder, and smoked paprika. 2. Heat olive oil in a Dutch oven over medium-high heat. Sear the roast on all sides until deeply browned, then remove it from the pot and set aside. 3. Add the chopped celery and yellow onion to the same pot. Sauté until softened, scraping up the flavorful browned bits from the bottom. Add the minced garlic and cook until fragrant. 4. Stir in the tomato paste and beef bouillon base, mixing well with the vegetables. 5. Pour in the Cabernet Sauvignon and let it reduce by about 50%, scraping the bottom of the pot to release all those flavorful browned bits. 6. Sprinkle in the all-purpose flour and stir well, allowing it to cook and thicken slightly. Then pour in the beef broth and stir until everything is well combined. 7. Add in all the seasonings and mix well. Place the pot roast back into the pot. Add the rosemary, thyme, and bay leaves, then pour in the Worcestershire sauce. 8. Add the ¼ cup unsalted butter, cover with a lid, and bake at 350°F for 2 hours. 9. Remove from the oven and add the carrots and mini golden potatoes. Cover and return to the oven for 1 additional hour, or until the beef and vegetables are fork-tender. 10. Serve the tender pot roast with the carrots, potatoes, and plenty of that rich red wine gravy and enjoy :) #fyp #potroast #fall #fallrecipes #recipesoftiktok - @mariahhcooks