Pot roast doesn’t need to be old-fashioned. It’s pure comfort food, protein-packed, and easy to feed a crowd. Filled with spice, fresh vinegars, and a slow and low cooking time, it’s simple to toss together and let rest while you get ready to fill the table with guests.

Serves 6

• 5 lbs. Chuck Beef Roast
• 2 tsp sea salt
• 2 tsp fresh cracked black pepper
• 2 tsp smoked paprika
• ¼ cup MyOlive Cilanro and Roasted Onion Infused Olive Oil or Garlic or medium EVOO
• 4 cups beef stock
• 2 Tbsp tomato paste
• 2 Tbsp all-purpose flour
• 2 Tbsp grainy Dijon mustard
• ¼ cup MyOlive Espresso Balsamic
• 1 cup Red Wine
• 1 red onion, chopped
• 2 cups carrots, chopped
• 2 cups baby potatoes, halved or quartered
• 6 whole garlic cloves
• 2 sprigs of rosemary
• 2 Bay leaves
• 1 cinnamon stick

Preheat the oven to 400°F or prepare a slow cooker. Pat the beef dry and season the roast with salt, pepper and smoked paprika. In the bottom of a roasting pan, or the insert of the slow cooker whisk together the olive oil, beef stock, tomato paste, flour, mustard, balsamic and wine to form a uniform sauce. Add a third of the vegetables, then set in the roast and pile the remaining vegetables around the outside. Tuck in the garlic cloves, sprigs of rosemary, bay leaves and cinnamon stick. If using a slow cooker, place on low for at least 8 hours, until the roast has an internal temperature of 125°F. Or, place in pre-heated oven and roast for 20 minutes, uncovered. Remove from the oven, cover the roasting pan, and return to the oven. Turn the heat down to 325°F and roast for 2 to 2.5 hours, or until the internal temperature reaches 125°F. The meat will be tender and almost falling apart. Carefully transfer the roast to a plate, transfer the veg to a platter for serving, and discard the herbs and cinnamon stick. Strain the remaining liquid into a medium saucepan and bring to a boil. Cook the sauce in a pot for 7 to 10 minutes, until reduced further, making a loose gravy. Serve alongside the roast and vegetables.