Training Table Pot Roast

Yield: 1 roast

Categories:  Beef

Ingredients

2 ounces olive oil
2 1/2 lbs. pot roast
1 cup chopped celery
1 cup chopped carrots
1 cup chopped onion
1 Tablespoon garlic
2 cups red wine
3 ounces Maple syrup
2 ounces bourbon
8 cups beef stock

Directions

Marinate beef in red wine overnight.

In a large pot, brown the meat in olive oil on all sides and remove.

Add celery, carrots, onions and cook over medium heat for a few minutes.

Add the garlic and cook one more minute. Deglaze pan with bourbon.

Add beef stock, beef chuck, and maple syrup. Lower heat to a simmer, cover and cook 5 to 6 hours.

Remove meat and continue to reduce the sauce 30 minutes to one hour. Slice meat into 1/2 inch thick slices.