Food Revolution Perfect Pot Roast

February 7th, 2012 No Comments Tags: ,

I don’t know why I’ve never made a pot roast before. There isn’t a lot of prep to do while your oven does all of the work. A perfect dish for my wants and needs AND it tastes delish with leftovers to spare for the looming busy week. What’s not to love!!

3-4 pound beef pot roast (i.e. blade, cross rib, top/bottom blade, shoulder, brisket)
season with salt and pepper
1-2 cups red wine
1-2 cups chopped onion, celery, carrot, garlic

Finish with
3-4 cups prepared vegetable chunks (i.e. mushrooms, green beans, potatoes, parsnips, squash, carrots)

Preheat the oven to 325 degrees. Pat the roast dry and season all over. In a heavy deep pot with a tight fitting lid, add oil to the bottom and heat on medium high and brown the roast, searing on all sides for 8-10 minutes turning often with tongs.

Remove the seared roast to a dish and turn the element down to medium. Add the chopped vegetables to the hot oil and cook until lightly browned. Stir in 1/4 cup red wine, scraping the browned bits from the bottom, then stir in the remainder of the wine and return roast to the pot and cover with the lid. Turn off your element and put the pot in the preheated oven for 2 hours maintaining a constant simmer, topping up liquid if the pot looks dry.

Turn roast over and scatter the 3-4 cups of prepared vegetables in the pan and cook for an additional 45-60 minutes, until the veggies and meat are fork tender. Remove the roast and veggies to a platter and strain the sauce and return it to the pot.

Taste the sauce and if the flavour is weak, simmer vigorously to reduce. Season to taste.

I love trying out a new recipe that takes so little time to prepare yet tastes terrific. I felt like I earned a hero sandwich and had enough leftovers to make one the following day!!

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