Make-Ahead Pot Roast for the Freezer

Preparation

1. Prepare the mirepoix by chopping the carrots and celery and dicing the onion.
2. Mince the garlic and prepare the fresh herb bouquet by tying the rosemary and thyme together with butcher's twine.
3. Season the chuck roast generously with salt, pepper, and garlic powder.

Cooking

1. Heat oil in a large pot and sear the chuck roast on both sides until browned.
2. Remove the meat and add butter to the same pot. Sauté the mirepoix until the onions are translucent.
3. Add tomato paste and roast for a few minutes. Add the minced garlic and cook for 1-2 minutes.
4. Pour in half a bottle of dry red wine and let simmer for 10-15 minutes until reduced by 50%.
5. Add the herb bouquet and the meat back into the pot. Pour in beef stock until the meat is covered.
6. Bring to a boil, cover, and reduce to a simmer for 2 to 2.5 hours.
7. Once tender, shred the meat slightly and portion into freezer-safe containers along with the liquid. Cool to room temperature before freezing.

Reheating

1. Remove the frozen pot roast from the container and place in a pot.
2. Add a splash of beef broth to the pot, cover, and heat on medium-low.
3. After 15 minutes, stir and break up the meat. Continue heating for another 15 minutes.
4. Ensure the internal temperature reaches 165°F (74°C) before serving.