Pot Roast English Style

• 2 tablespoons Olive oil or Coconut
• 4lbBeef chuck steak one chunk mine is large
• Salt and pepper
• 1 pint beef stock
• 1 red wine (optional)
• 3 onions, cut into large wedges
• 4 cloves garlic, chopped
• 2 dried bay leaves
• 1 teaspoon dried thyme
• Pinch Chinese 5 spice
• Pinch Cumin
• 2 tablespoons tomato paste
• 2 pounds’ carrots, cut into 1 1/2-inch chunks
• Cornflower to thicken if needed

Directions

1. Preheat oven to 350 degrees. Casserole heat oil over medium-high heat. Sprinkle roast all over with 1 teaspoon salt and 1/2 teaspoon pepper. Place in pan, and brown on all sides, about 10 minutes.
2. Turn meat fat side up. Add stock, wine, if using, onions, garlic, bay leaves, and thyme. Stir in tomato paste Carrots Bring to a simmer, cover; put in the oven, and roast for 4 hours. (I leave mine all day)
3. Transfer the roast, carrots, to a platter. With a spoon, skim the fat off the surface of the cooking liquid. Cut the roast into thick slices, or shred with two folks and serve with the vegetables. I serve mine with Mashed Potatoes (I don’t like Potatoes in the pot roast)
4. Sometimes I thicken the juices with a little cornflower and water