Pot Roast

Ingredients (25)

• ·lb beef chuck roast
• ·tbsp Fire & Smoke Society Super Prime Steak Seasoning
• ·yellow onion
• ·shallot
• ·celery stalks
• ·large carrots
• ·lb baby potatoes
• ·head garlic
• ·cups beef stock
• ·cup dry red wine
• ·tbsp tomato paste
• ·tbsp beef bouillon base
• ·tsp Worcestershire sauce
• ·tsp pepperoncini juice
• ·tsp liquid smoke
• ·tbsp brown sugar
• ·sprig thyme
• ·sprig rosemary
• ·sprig tarragon
• ·bay leaves
• ·tsp garlic powder
• ·tsp onion powder
• ·tsp oregano
• ·tsp smoked paprika
• ·tsp MSG

1. 1

   Preheat the oven to 300°F (150°C).

2. 2

   Season the beef chuck roast with Fire & Smoke Society Super Prime Steak Seasoning.

3. 3

   In a large pot, heat some oil over medium-high heat and sear the beef on all sides until browned.

4. 4

   Remove the beef and set aside. Add the diced onion, shallot, celery, and carrots to the pot and sauté until softened.

5. 5

   Add the baby potatoes and garlic to the pot.

6. 6

   Pour in the beef stock, red wine, and add the tomato paste, beef bouillon base, Worcestershire sauce, pepperoncini juice, liquid smoke, and brown sugar. Stir to combine.

7. 7

   Return the beef to the pot and add the thyme, rosemary, tarragon, bay leaves, garlic powder, onion powder, oregano, smoked paprika, and MSG.

8. 8

   Bring to a simmer, cover, and transfer to the oven.

9. 9

   Cook for 3-4 hours, or until the beef is tender and easily shredded with a fork.

10. 10

    Remove from the oven, discard the herbs and bay leaves, and serve.