Pot-roast of beef shoulder with carrots and parsnip with mashed potatoes (oven-baked too!)

Pot-roast:

-Get a chuck roast cut of beef or shoulder.

-3 carrots and parsnip

-Bottle of red wine,

-head of garlic,

-tomato paste,

-2 cans of chopped tomatos,

-1 whole onion.

-Tablespoon of floor.

-Worcestershire sauce

-Sunflower oil

Get a Dutch oven on the stove. Add a layer of oil to medium heat. Preheat oven at 350 degrees Fahrenheit.

Cut up beef into sizable chunks add to dutch oven to cover the whole pan. Allow to bown on both sides for until brown and easy able to flip without tearing. Be conscious of heat to avoid burning fond. Keep the heat controlled at medium temp.

Take meat out onto separate plate. Add onions to sweat and deglaze pan. Cook until soft. 5 mins.

Dice head of garlic finely and add to the onions, add a tablespoon of tomato paste and tablespoon of flour. Cook until fragrant, immediately add 2 cups of red wine whenever find is close to burning. Deglaze pan with wooden spoon.

Add back meat and any juices. Add 2 cans of chopped tomatos. Add worchestire sauce. Stir but leave top meat uncovered with sauce. Add lid to pan and place in oven.

Set a timer for 3 hours. Keep oven heat at a low setting. Low and slow braise.

Prep veg. Dice into chunks about the size of your thumb for even cooking or an single inch each. Dice a sprig of rosemary for garnish at end.

Place 4 whole rooster or russet potatoes in oven as well. Only cook potatoes for an hour or when easily pierced with fork.

At last hour of cooking remove pan from the oven. Remove the lid. Add chopped veg. Gently stir vegetables into sauce but don't push too deep into sauce. We want the vegetables to brown on top from the dry heat of the oven with the lid taken off. Use fork to check doneness of meat. If it's now tender or able to pierce the meat you've reached the final stages.

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