𝗖𝗹𝗮𝘀𝘀𝗶𝗰 𝗣𝗼𝘁 𝗥𝗼𝗮𝘀𝘁

ingredients

°3 lbs roasted chuck, shoulder pieces

°Table salt and black pepper as desired

°2 tablespoons olive oil

°1 chopped onion

°3 garlic cloves, crushed or pressed

°1 tablespoon tomato paste

°2 tablespoons all-purpose flour, cassava flour

°1/2 cup red wine

°2 cups of meat broth

°2 pounds small yellow potatoes

½ kilo carrots, chopped

°2 bay leaves

° Fresh parsley or coriander

°Fresh thyme

*directions :

Start by sprinkling the meat with salt and pepper on all sides.

Heat the oil in a Dutch oven or pot. To lock in moisture and flavor, roast them brown on all sides [about 15 minutes]. Place it on a plate to cool.

Add the onion and garlic to the remaining fat in the pot and cook until the onion is translucent [about 2-3 minutes]. Then add tomato paste, then flour. The flour will absorb all the oil/moisture at this point. Add the wine, whisk, and let reduce for 1-2 minutes. Add the beef stock, bay leaves, and some sprigs of fresh thyme.

Re-introduce the beef into the bowl. Carrots and potatoes should be placed around the steak in the soup. Cook for 2 1/2 to 3 hours at 350°F, covered.