Now You’re Cooking’s Hearty Pot Roast
3#        Boneless Chuck
2 ea      Medium Onions, coarsely chopped
3 ea      Garlic Cloves, coarsely chopped
3 ea      Medium Carrots, coarsely chopped
3 ea      Celery Stalks, coarsely chopped
3 ea      Medium Potatoes, coarsely chopped
6 T       Eastern River Cattle Cover from Gryffon Ridge
¾ C     Cotes du Rhone or other dry red wine
1 T       Better Than Bouillon Beef Base
½ C     Water
½ C     Avocado Oil

Preheat oven to 325°F.

Put 3 T avocado oil in a Staub 4qt Dutch oven (or larger).

Sprinkle 3 T of Eastern River Cattle Cover over one side of the beef and sprinkle with salt. Place beef (spice side down) into hot oil and sprinkle the up side with 3 T Eastern River Cattle Cover and salt, and drizzle with avocado oil.

Brown beef on medium heat for 5 minutes or so, then flip over and brown the other side. Remove beef from pot.

Put 3 T into pot and then add onions and garlic. (Add ¼ C water if spices are very cooked on.) Cook for 5 minutes, stirring. Add celery and cook for about 5 more minutes.

Mix wine, bouillon and water and add to vegetables. Place meat on top and cover with carrots and potatoes. Sprinkle the top with salt, cover and put in the oven for 3 hours.

Remove and allow to rest for 15-20 minutes before serving.

Enjoy with the rest of that bottle of wine!