One of the things that I like about the winter is that I don’t have to think twice about having the oven on all hours of the day. During the summer I try to avoid turning the oven on for any reason but the winter is the perfect time for cooking meals that require a lot of oven time. I had been wanting to try cooking a pot roast for a while and this weekend I finally got around to it. Since a good pot roast requires a lot of oven time to properly roast so it is a nice weekend project. A pot roast is cooked in a liquid to keep the meat nice and moist and it is the perfect opportunity to add some flavour. I cooked the roast in red wine and beef broth along with some herbs and other seasoning. One of the things that I liked about the pot roast was that I could throw some vegetables into the pot with the roast for a super simple side dish that did not dirty any new dishes. I added the vegetables to the pot when the roast was almost done as they would have been mushy if they had been in the whole time. The pot roast turned out pretty good! The beef was nice and moist and tender and falling apart good and the sauce or gravy was nice and tasty and full of flavour. I wanted to work a green vegetable into the meal so I served the pot roast dinner with some peas with pancetta and shallots . The best part of the pot roast is all of the leftovers and I am now looking forward to using them in new and interesting ways.
- 1 tablespoon oil
- 3-5 pound chuck roast
- 1 tablespoon oil
- 1 onion (chopped)
- 4 cloves garlic (chopped)
- 1 cup red wine
- 3 cups beef broth
- 4 sprigs of thyme
- 2 bay leaves
- 2 tablespoons tomato paste
- 2 tablespoons dijon mustard
- salt and pepper to taste
- 4 carrots (peeled and cut into bite sized pieces)
- 8 “new” potatoes (cut in half)
- Heat the oil in a large oven proof pan.
- Add the beef and brown on all sides and set aside.
- Heat the oil in the same pan.
- Add the onions and saute until tender, about 5-7 minutes.
- Add the garlic and saute until fragrant, about a minute.
- Add the red wine and deglaze the pan.
- Add the beef broth, thyme, tomato paste, dijon mustard, salt and pepper and bring to a boil.
- Add the roast, cover and cook in a preheated 325F/170C oven until fork tender, about 3-5 hours.
- Add the carrots and potatoes during the last 20 minutes of cooking.
Pot Roast Sandwich Smothered in Gravy with Melted Swiss Cheese and Horseradish Mayonnaise
Pot Roast Mushroom Soup
Sweet Potato Poutine
Roast Beef Quesadillas