Hello faithful followers of this blog! Guess what??? This is my 100th post
Pot roast is real comfort food. It not only tastes good but often conjures up memories of family dinners on Sunday evenings.
Today was abnormally warm but the weather has been, and will be again, damp and cold. Opening the door to the aroma of a roast with veggies can really put a smile on your face! Warms you up too! Try this recipe – it’s a cinch. It’s loosely based on this one from myrecipes.com.
2 T olive oil
3 lb. chuck or rump roast, with bone or boneless
salt,pepper to taste
2 large carrots, peeled and chopped
1 large onion, coarsely chopped
2 celery stalks, chopped
2 garlic cloves, minced
2 T flour
1/2 cup red wine
15 oz. can crushed tomatoes
2 cups beef broth
1 tsp thyme
2 bay leaves
1. Preheat oven to 350F
2. Heat 2 T oil over medium-high heat in Dutch oven
3. Sear the meat on all sides until brown. Sprinkle with salt and pepper. Remove from pot and set in roasting pan
4. Add onion, carrots, celery and garlic to Dutch oven and and saute 8 minutes
5. Add flour to coat
6. Add wine and crushed tomatoes. Mix well
7. Add beef broth, thyme and bay leaves. Heat through and then add to roast in pan.
8. Cover and cook 1 1/2 hours
9. Remove lid and cook one hour more.
10. Skim off fat, slice meat and serve with veggies. Goes well with mashed potatoes or crispy French bread plus a very simple salad.