The Unassuming Pot Roast

The Unassuming Pot Roast

This basic bi-atch Pot Roast might not be pin-worthy but since I care more about knocking my sweet little meat and potato lovin’ family back 10 feet with the most amazing smell of garlic, onion, and beef roasting in red wine, broth and fresh herbs than some pretty online food porn (well, sometimes) the Pot Roast is culinary perfection.

I didn’t grow up on the classic recipes of my Irish-American ancestors, my parents were hippies, but the idea of combining fresh and healthy (but affordable) ingredients to create something totally satisfying, comforting, and delicious is totally what I was raised on and I’m happy to pass this way of cooking on to my kiddos.

The Unassuming Pot Roast
Ingredients
1 teaspoon olive oil
1 (3-pound) boneless chuck/pot roast, trimmed
1 teaspoon salt
1/4 teaspoon black pepper
1.5 onions cut in 1″ pieces
1 cup red wine
3 thyme sprigs
3 chopped garlic cloves
1 (14-ounce) can beef broth
2 bay leaves
4 large carrots, peeled and cut into 1-inch pieces
2 pounds gold potatoes, peeled and cut into 2-inch pieces
Preparation
Preheat oven to 350º.

Heat olive oil in a Dutch oven over medium-high heat. Coat chuck roast with salt and pepper. Add roast to pan; cook 3 minutes on each side and brown all edges.Remove roast from pan and set aside. Reduce heat to medium, add onion to pan; sauté 8 minutes or until tender.

Return browned roast to pan. Add the red wine, thyme sprigs, chopped garlic, beef broth, and bay leaves to pan; bring to a simmer. Cover pan and bake at 350° for 1 1/2 hours or until the roast is almost tender.

Add carrots and potatoes to pan. Cover and bake an additional 1 hour or until vegetables are tender. Remove thyme sprigs and bay leafs from pan; discard. Shred meat. Serve roast with vegetable mixture and cooking liquid.

Serve with fresh bread, and follow with a Sunday nap.

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