Pot Roast

4lb Top Round Roast

5 Carrots, quartered

5 Stalks Celery, quartered

1 Large Onion, quartered

2 Parsnips, quartered

1 Turnip, quartered

5 Cloves Garlic, smashed

2 Cups Red Wine

2 Cups Beef Broth

1 Cup Pureed Tomatoes

4 Carrots, quartered

1 lb. Boiling Potatoes, Yukon Gold if Possible

Begin by rinsing beef, and salting genrously. In a deep pan or dutch oven, brown all sides until deep color is achieved. This is important in both forming the braising liquid, and developing the flavor of the meat. There's not too much work for you to do after this, so take your time.

While the beef is browning, transfer the vegetables to a roasting pan. Toss with a little vegetable oil and salt, and roast in a 400F oven for 20 minutes, until veggies just begin to show color.

When beef is browned, deglaze pan with red wine, making sure to scrape brown bits off sides and bottom of pan. Add broth, tomatoes, roasted veggies (with pan juices), and beef. Cover, and simmer for 2.5 hours.

At this point you have two options. You can allow to cool, then refrigerate overnight. This will result in a deeper flavored sauce. Or, you can continue to the next step straightaway.

Remove beef from pan, and transfer to a cutting board. Strain braising liquids through a sieve, then return strained liquid to pan. Remove onions, puree spent veggies, mix with some of the beef, and serve to your dog. She will be happy.

Slice the beef, against the grain, into medium thick slices. Return to pan, along with 2nd batch of carrots. Simmer, and after an hour, add potatoes. Total second cook should be 2-3 hours, depending on your patience. Make sure potatoes are cooked through.