I Can't Believe This Isn't Pot Roast

If you’re struggling, consider therapy with our sponsor. Click https://betterhelp.com/matty for a discount on your first month of therapy. SUNDAY DINNER POT ROAST BRINGS EVERYONE TOGETHER! JUICY UNCTUOUS POT ROAST WITH PERFECT LITTLE ROASTY POTATOES YOU DON’T NEED ANYTHING ELSE! I DON’T KNOW WHAT POT ROAST IS TO YOU BUT THIS IS POT ROAST TO ME! SORRY MEMAW! COOKIN’ SOMETHIN’ HAPPY SUNDAY!!!! Join this channel to get access to perks: https://www.youtube.com/channel/UCpqH8-BBNTsluhcOzFKWLuw/join INGREDIENTS For the Pot Roast Vegetable oil 2 pounds chuck roast 2 medium yellow onions 1 large carrot, peeled and cut into thirds 2 small celery stalks, cut into thirds 4 garlic cloves, sliced ½ small bunch thyme 2 bay leaves 1 cup red wine 2 cups beef stock Kosher salt and black pepper 8 ounces mushrooms, sliced For the Duck Fat Potatoes 6 Yukon Gold Potatoes, peeled and parboiled 3 Russet potatoes, peeled and parboiled Duck fat COOKING METHOD 1. Preheat the oven to 375°F. 2. In a large Dutch oven, add the oil. While the oil is heating, season the beef with salt and pepper. Once the oil is shimmering, add the beef and brown on all sides. Transfer the beef to a large plate and set aside. 3. Add the tomato paste and stir continuously to ensure the tomato paste does not burn. Cook for 2-3 minutes, or until the tomato paste darkens to a brick color. Deglaze with the wine, scraping up any browned bits on the bottom of the pan. Once the wine comes to a simmer, add the carrot, celery, 1 onion, thyme, bay leaves and garlic. Add the beef stock, then add the beef back to the pot. Bring to a hard simmer, then cover and transfer it to the oven. Cook for 2-2/12 hours, or until the beef is fork tender. 4. Remove the beef from the Dutch oven and strain the gravy into a separate pot. Bring the gravy to a simmer and add the mushrooms. Dice the remaining onion and add it to the gravy. Simmer the gravy until slightly reduced and the onions and mushrooms are cooked through. 5. Preheat the oven to 475°F. 6. Cube the potatoes and add to a 9x13 casserole dish. Season with salt, then add the duck fat. Cook for 45-60 minutes, turning them halfway through, or until the outside of the potatoes are golden brown and crisp. 7. Transfer the potatoes to a serving platter.