Realistic Week In My Life Working A 95 In Marketing | Working For The NFL?! Corporate in the county Episode 1! Commute into the city with me for a week of NFL events with eagles, meeting Brian Dawkins and lots of productivity tips for managing a full time job and running a house hold. Get my favorite Meal Prep Meal Recipe Below!

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POT ROAST
▢ 1 tablespoon olive oil
▢ 34 pounds chuck roast or rump roast
▢ 1 large onion chopped, or two small onions
▢ 4 carrots cut into 2" pieces
▢ 2 stalks celery cut into 1 ½" pieces
▢ 1 pound baby potatoes
▢ 2 cups beef broth or as needed
▢ 1 cup red wine
▢ 4 cloves garlic coarsely chopped
▢ ½ teaspoon rosemary
▢ ½ teaspoon thyme
▢ 1 bay leaf

Preheat oven to 300°F.
Season roast with salt and pepper.
In a large dutch oven, heat 1 tablespoon olive oil over mediumhigh heat. Sear the roast on each side until browned, about 4 minutes per side adding more oil if needed.
Arrange onions around the roast. Combine broth, wine, garlic, rosemary, and thyme. Pour over the roast. Add bay leaf.
Bring just to a simmer on the stovetop over mediumhigh heat. Once the broth is simmering, cover and place in the oven and bake 2 hours.
Add potatoes, carrots, and celery, and bake an additional 2 hours (for a 4lb roast) or until the roast and potatoes are forktender.
Discard bay leaf. Gently pull beef into large pieces with a fork or slice into thick pieces. Serve with juices (or make gravy below if desired).


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