Pot Roast

Ingredients

1 stick MagicMix

4-5 pound roast (boneless beef, pork or lamb)

Salt and cracked black pepper - to taste

2 tablespoons olive oil, plus more if needed

2 carrots, chopped into large pieces

2 celery stalks, chopped

1 yellow onion, chopped

1 ½ -2 cups frozen pearl onions (thawed)

1 can sliced stewed tomatoes (13-14 oz)

3-4 fresh thyme sprigs

5 garlic cloves, chopped

3 tablespoons white flour

2 cups dry red wine, e.g. cabernet sauvignon or chianti

Directions

1. Preheat the oven to 350 degrees F.
2. To get a great crust on the meat, pat dry and sprinkle generously with salt and pepper. Coat all sides of the meat with flour.
3. Heat olive oil in a large Dutch oven over medium heat. Add the roast and brown on all sides. Remove and place on a large plate.
4. If needed, add oil to the pot. Add carrots, celery, chopped onions and garlic. Season with salt and pepper and sauté for 3-5 minutes.
5. Scrape up the seared bits of vegetables; add sliced stewed tomatoes from the can and MagicMix. Stir and promptly move to the next step.
6. Pickup the browned roast and place it on top of vegetables in the Dutch oven. Pour wine on top and add fresh herb sprigs.
7. Bring the liquid to a simmer. Cover with a tight-fitting lid and place the pot in the oven. Allow the roast to cook until fork tender, 3 1/2 - 4 hours, turning once. In the last 10 minutes, add the pearl onions and let it simmer.
8. Remove roast from the oven and transfer to a large cutting board.Also remove and discard the spice sachet.Shred the roast into big chunks and toss back into the pot with juicy vegetables.
9. Place one piece of pot roast on a dinner plate with some juice and vegetables and sprinkle with fresh thyme before serving.