Pot roast is equal to mac & cheese when it comes to comfort food. Summer or winter, a succulent hunk of beef with carrots, onions and potatoes is just a gift from the food gods.
Not only is it great for company, it’s a perfect weekend dish, which I prefer to braise in the oven over a couple of hours (which is why I make it on the weekends). Then, the leftovers are to-die-for, either reheated as the main dish or on an open-face sandwich with the gravy over the top.
Anyway you slice it, pot roast is delicious and hearty.
- Large dutch oven
- hopping board/knife
- meat fork
- wooden spoon
- measuring equipment
- 2 1/2 pound boneless chuck roast (other roasts also will do)
- 2 large yellow onions cut into quarters
- 2 cups large, chunky-cut or whole baby carrots
- 8-10 small red potatoes, halved
- 2-3 tablespoons minced garlic
- 2 tablespoons flour plus 1/4 cup flour
- 2 bay leaves
- salt & pepper
- 1 cup dry red wine
- 2 cups water plus another 1 cup water
- 2 tablespoons olive oil
LET’S GET STARTED
Wash carrots and potatoes. Cover halved potatoes in water until you’re ready to use them, to prevent turning brown. Chop carrots and onions.
Pre-heat oven to 325 degrees. Remove center rack.
Rinse roast, pat dry. Turn up fat side and, with your sharp knife, slice away much of the fat. Leave some because it will melt and add to the flavor.
On a plate, sprinkle 1/4 cup flour, add salt/pepper. Dredge (coat) all sides of roast.
In Dutch oven, on medium-high heat, add olive oil. When it shimmers, place your roast fat-side down, reduce heat to medium and brown each side about 4 minutes. Use your tongs to turn. When roast is brown, remove to dry plate.
In roast-less Dutch oven, add garlic and stir about 2 minutes to brown. (Watch out, you don’t want garlic to burn. If it does, wash out your Dutch oven and do it again.) Then add 2 tablespoons flour and whisk it into garlic. Push it around about 2 minutes to cook out that “flour” taste. Whisk in wine and 2 cups water. Add bay leaves, salt and pepper. Bring to a boil.
When the liquid’s boiling, return roast to the Dutch oven. Cover and place in oven for 60-90 minutes. This is called braising, which is cooking in a small amount of liquid.
Remove Dutch oven to stove top, whisk in 1 cup water and carefully add vegetables. I suggest adding onions first, then carrots and potatoes. Salt/pepper vegetables.
Cover. Return to oven and cook another hour. Remove to stove top and check potatoes with a fork. If the fork slides in easily, they are done. Allow to cool 10 minutes.
Dish out veggies onto plates, then roughly slice the roast. It should be tender and easy to divide.
When you remove your veggies and roast from the pot before serving, if your gravy isn’t thick enough for your tastes, turn the heat up and let liquid evaporate by about 1/3. Then add 1 tablespoon butter for creaminess (salt/pepper, if needed.) Remove bay leaves. Serve on top of everything else or put in a separate container for individual decisions.
Serves 4. Add a salad and rolls or french bread and you’ve got a feast!
Come back to NewinNOLA.com every week for “Southfacin’ Cook,” where Patsy explains the basics to Southern cooking and eating. Contact her with suggestions, questions or requests at firstname.lastname@example.org.
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