Seasoned Pot Roast

Instructions

1. In a medium bowl marinate the meat with a good coating of olive oil, salt, black pepper, and ginger garlic cilantro paste, repeat on both the sides, sprinkle with some flour as well. Set it aside.
2. In a dutch oven add in the oil once heated add in the chuck roast to brown up for about 3 mins on each side.
3. Once caramelized on both sides, transfer the chuck roast in a plate and set aside.
4. In the same pot with the remaining oil add-in and saute the garlic, onions, carrots for a min or 2, and then introduce beef back into the pot with bay leaves, cinnamon stick, chopped tomato, tomato paste, parsley and Rosemary leaves.  
5. Once all the ingredients are added to the pot its time to fill it with chicken broth and some beef bouillon packs with 2 cups of water.
6. Cover the pot and let it simmer away on medium-low heat for half hr on the stove and then transfer it to 350 F Preheated oven for about 2.5 hrs. If you prefer to cook it on the stovetop for the whole time it will still be the same delicious taste.
7. Tip: Always check occasionally on the roast making sure it's not dry (if it is getting dry add in a cup of water but with these measurements, I didn't need to add any more liquid)
8. Make sure at the very end (about 15 mins before ) taking the pot out, add in peas and cover and cook for the remaining time.
9. Once the time's up, take the pot out of the oven, check for the consistency, the mouthwatering smell and falling apart softness of the meat will confirm it's done!

10. On a smooth bed of mashed garlic potatoes throw over the ultimate comfort food of all times and this one is even better with some simple seasoning, that's why I call it Seasoned Pot Roast!

    It's beyond delicious! Try it!