Pot Roast
Ingredients
- One 4-pound brisket point
- 2 teaspoons celery seeds
- Kosher salt and freshly ground black pepper
- Olive oil, for drizzling
- 4 stalks celery, diced
- 2 carrots, cleaned and diced
- 1 large yellow onion, diced
- 10 to 12 cloves garlic, peeled and smashed
- 1 bundle fresh thyme
- 4 tablespoons tomato paste
- 8 ounces red wine
- 2 to 4 cups chicken stock, beef stock or water
Instructions
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