Christmas day is a special one for your family, so treat them to a special delicacy of pot roast.
Feel free to make a curry sauce to compliment this amazing dish.
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Ingredients
Salt and ground black pepper
Beef
Olive oil
Onions, peeled and halved
Whole carrots
Red wine, optional
Beef broth
Fresh rosemary
Thyme
Preparation
1. Generously salt and pepper your chicken
2. Heat the olive oil in large pot. Add the cut onions to the pot, browning them on both sides. Remove the onions to a plate.
3. Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.
If needed, add a bit more olive oil to the very hot pot.
4. Place the beef in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
5. With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the food halfway.
6. Add the onions and the carrots, along with thyme and rosemary.
7. Put the lid on, then roast for 3 hours. The roast is ready when it's tender.
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