Posted by: Josey Lyne Payne, Esq. | March 7, 2010

Sunday Pot Roast

I’ve already mentioned my warm feelings about Sunday.  Sunday is slow and steady.  Sunday is restful.  Sunday is nurishing.  So, if Sunday itself is all of these things, shouldn’t your Sunday meal match those qualities; slow and steady, restful, nurishing?  I say, YES!  If you agree, then make this.  You won’t regret it.

Pot Roast

2 tablespoons olive oil
2 tablespoons butter
1 whole (2.5 lbs – 4lbs) chuck roast
2 whole onions, peeled and halved
6 to 8 whole carrots, unpeeled cut into 2 inch pieces
salt & pepper, to taste
1 cup red wine
2 cups beek stock
Fresh rosemary and thyme sprigs

In a dutch oven, heat olive oil and butter over medium to medium-high heat.
Season roast on both sides with salt and pepper, set aside.
Place peeled, halved onions, cut side down, in hot oil to brown.  After about 1 minute, turn to brown other side. Remove from pan.
Add chopped carrots to pan.  Allow carrots to brown slightly in oil (the idea isn’t to cook the carrots, but to lightly brown them).  Remove from pan.
Place seasoned roast in pan to sear.  Sear each side until browned, approximately 1 minute per side. (I also hold the roast up and sear around the edges).
Remove roast from pan.
Add wine to pan and deglaze.
Add roast back to pan, and place browned onions and carrots around the roast.
Add beek stock until it reaches halfway up the side of the roast.
Add in rosemary and thyme sprigs.
Cover and place in 275 degree oven for 1 hour per pound.  Now, don’t check it, don’t frig around with it, don’t even peek at it; jsut let it do it’s magic.
When it’s almost ready, say 45 minutes away, start making some creamy mashed potatoes to serve along the side – you’ll regret it if you don’t!

Note***  I don’t have any pictures to share of the finished product – we ate it all before I could snap one or two.  But the carrots were brown, and sweet, the onions translucent and juicy, and the meat, well, the roast was fall apart pefection.  Drizzle with the au jus, yum!


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