Like the photo? This is why there is hardly every a pretty after photo of my main dishes. We can’t wait to eat them! All thoughts of pretty pictures goes right out the window.
Sincerely – this is Kevin’s favorite. I try a ton of different recipes and once I made this one he said never make a roast any other way again…I am happy to share it with you all…
Oh and I promise I will never be the site the writes paragraphs for you to scroll through before you get to the recipe…Why do people do that anyway…?
Kevin's Favorite Pot Roast with Balsamic, Red Wine, and Dates
- 3 lb Chuck Roast
- Salt & Pepper To Taste
- 4 tbsp Olive Oil
- 3 large Carrots Peeled & Cut into 2" Chunks
- 2 Onions Cut into 2" Chunks
- 3 Celery Stalks Cut into 2" Chunks
- 1 6oz Can Tomato Paste
- 12 Pitted Medjool Dates Roughly Torn
- 3 tsp Thyme Leaves or 8 Sprigs Fresh Thyme
- 3 Cloves Garlic Roughly Diced
- 2 1/4 Cups Beef Stock
- 1 1/2 Cups Red Wine
- 3/4 Cup Balsamic Vinegar
- 1/2 oz Dried Porcini Mushrooms
- Preheat the oven to 350.
- Season roast generously with salt & pepper
- Heat cast iron skillet over high. Add 2 tbsp olive oil and then the chuck roast. Push down with a tongs to get a dark brown sear. 2-3 minutes per side.
- Transfer roast to a large Dutch oven or pot.
- Add 2 tbsp olive oil to the cast iron skillet and heat over medium high heat. Add carrots, onion, and celery. Cook, stirring occasionally, until golden brown. 7-10 minutes.
- Add tomato paste and stir and cook until deep golden brown for 2-3 more minutes. Transfer the vegetables to the roast pot.
- add the dates, thyme, and garlic.
- In a large saucepan, simmer the stock, wine, balsamic, and mushrooms over medium heat. Stir in 2 tsp salt. Once heated through add to the Roast.
- Cover the pot and place in the oven. Cook until meat is very fork tender. about 2 1/2 hours.
- Serve up meat and veggies with some sauce poured over the top.