Beef Pot Roast

Ingredients

• 1kg boneless beef chuck roast
• Kinder’s Cowboy Butter seasoning, for the roast
• white pepper, for the roast
• beef bouillon, for the roast
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 30g tomato paste
• 120–240ml red cooking wine
• 950ml beef broth
• beef bouillon, for seasoning the broth
• 3 carrots, washed and peeled
• baby gold potatoes, washed
• fresh thyme
• 45g butter
• mashed potatoes, for serving
• parsley, minced, for serving

Instructions

1. Season both sides of the chuck roast with Cowboy Butter seasoning, white pepper and beef bouillon. Sear over medium heat for 4 minutes on each side until a crust forms, then set aside.
2. Add the onion to the same pan and sauté for 4 minutes. Add the garlic and continue cooking until fragrant.
3. Stir in the tomato paste and cook for 2 minutes.
4. Add the red wine and let it reduce over medium heat for 3 minutes.
5. Pour in the beef broth and scrape the bottom of the pan. Season the liquid to taste with beef bouillon.
6. Return the roast to the pan and add the carrots, baby gold potatoes, thyme and butter. Cover and cook in the oven for 3 hours at 175°C.
7. Remove as much oil from the pan as possible and shred the roast. Serve it over mashed potatoes and finish with parsley.