OVEN BRAISED POT ROAST ENJOY DAN:

                      OVEN BRAISED POT ROAST by CHEF DAN:

Serves 4

INGREDIENTS:

2 tablespoon olive oil

1(4 pound) boneless chuck roast

1-teaspoon EACH, pepper and creole seasoning

1 (8 Oz) package frozen pearl onion, thawed

3 garlic cloves smashed

2 tablespoon tomato paste

1 teaspoon creole seasoning

1/2-teaspoon EACH oregano and thyme

1 cup red wine

3 cups beef broth

3/4-pound Yukon gold potatoes, cut diagonally into 2-inch pieces

2 rosemary springs

1/4-cup fresh snipped chives

DIRECTIONS: (PREHEAT OVEN TO 325 F)

1.   Heat oil in a Dutch oven over medium-high heat when sizzling.

2.   Mix salt and pepper with creole season in a bowl.

3.   Sprinkle beef with salt seasoning.

4.   Brown meat on all sides it takes about 15-20 minutes.

5.   Set aside.

6.   Add onions and garlic to the pan and sauté for 4 minutes.

7.   Add tomato paste and sauté for 1 minute.

8.   Add wine and scrape browned bit off the bottom of the pan.

9.   Add broth; bring to a boil.

10  Return beef to the pan; add potatoes, carrots, rosemary, oregano and thyme.

11  Cover and roast for 3-1/2-hours.

12  Transfer beef to a bowl; place vegetables on a platter.

13  Reserve cooking liquid.

14  Discard rosemary springs.

15  Shred beef into chunks.

16  Serve with beef and vegetables.

17  Top with chives.

Make a hash from leftover pot roast.

ENJOY DAN:                                                   COURAGE STRENTH AND HOPE!!