Hello Readers! I have never been a fan of pot roasts or meals that are cooked in one pot. I guess I’m a walking contradiction because the more I think of it I do like braised food, I guess I was just biased against pot roast. So I digress. After having surgery cooking was really not something I could do. Mostly because the pain medicine and using a sharp knife did not mix. So I was left sitting on the couch trying to think of something I could cook that would take minimal effort and that I could delegate most of the work to Aaron. My idea for pot roast for dinner was born.
I decided that I would give it a try mostly because I don’t like the way most people cook pot roast. I like mine with mash potatoes and sauce. I like it saucy, I must get that from my Dad. So Aaron’s first task was to hit up the store and fined me a chuck roast. He came home with a large boneless rump roast, I made it work and it was delicious. The meat just flaked apart and it was so easy to get a perfect bite with a little tomato, onion, celery, and mashed taters topped with melt in your mouth roast.
Browning the vegetables and meat before slow cooking this roast adds a nice layer and depth of flavor that takes this from a Tuesday night pot roast to something that you could serve to company. After you brown vegetables and meat and deglaze the pan you could easily transfer everything into a crock pot and put it on low. I finished mine in the oven as that was easier and more efficient for me to do at the time.
Ingredients:
- 1 4-5 lbs chuck roast (boneless rump roast also works fine)
- 1 cup Italian red wine
- 2 cups beef broth
- 1 14.5 ounce can of diced tomato
- 2 yellow onions, halved or quartered if your onion is giant size
- 3 celery stalks, rough chop
- 7 carrots, rough chop (I did not even peel them)
- 2-3 tsp fresh sage, chopped
- 1 Tbsp olive oil
- Kosher salt
- freshly grated black pepper
Method
Preheat oven to 275.
Heat a dutch oven over medium high heat and add the olive oil and the onions flesh side down. You want to get a nice brown color on the flesh side of the onions. After they brown take them out and do the same thing to the carrots. Remove the carrots and then the celery.
After the celery is done heavily coat the roast with kosher salt and black pepper. Place the roast into the pot and cook it for about 4 minutes aside. You want to get a nice crust on it. After you have seared the roast remove it from the pot.
Deglaze the pot with the wine, scraping all the bits up from the bottom. Cook the wine down by half and then add the roast along with the onions, carrots, celery, tomatoes, sage, and then the beef broth.
Oh and now this is the easy part, plop the pot in your oven or transfer to a crock pot and cook for 4-5 hours till the meat is fork tender. Half way through the cooking time you can flip the roast if you feel up for it. I think I was napping so Aaron may or may not have done that. He was in charge of putting the roast in the pan, flipping it for me and making sure I did not chop my fingers off. Over all we did great as usual and had a great dinner that feed us for 4 nights.
Serves 8-10
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