Low and Slow Pot Roast
Today's deliciousness comes by way of chuck roast. Sunday is generally my relaxation day before getting ready for the work week. However, with the Coronavirus, I am working from home. Sundays have just kind of melted into every other day for my household. However, this Sunday my grandfather asked me to cook a pot roast for him. Sundays are the best days to cook a low and slow meal, because you are generally home resting or preparing for the week. This recipe reminds me so much of family, love, and spending time together. My grandfather is 93 years old and is probably one of the sassiest men I know. Before my grandmother passed away my grandfather and I hardly spoke over the phone. When I was in college, I would call home to check in with my mother and grandmother. It was a part of my daily routine. After my grandmothers passing my grandpa asked me to call him every once in while so that he'd know I was okay. That sparked our corky, sassy, and loving relationship. So of course when he asked me to cook a pot roast for him I gladly accepted. This recipe inspiration originated from Ree Drummond's pot roast recipe. I have made it several times and over time have changed it here and there. Here is the run down:
1. Preheat the oven to 275.
2. Remove the roast from the fridge and allow it to come to room temp.
3. Quarter 3 onions (I usually use yellow, however I only had sweet onions today and they worked just fine.)
4. Slice 8-10 carrots. (I enjoy carrots with almost every bite.)
5. Cut 6-8 potatoes into large cubes.
6. Crush 4 garlic cloves.
7. Gather 3 sprigs of fresh rosemary and 3 sprigs of fresh thyme.
8. Now, that everything is chopped, heat 2 tablespoons of olive oil in a large dutch oven.
9. Add the onion quarters and sauté until nice and golden…remove to a plate.
10. Add in the carrots and repeat the process.
11. Meanwhile generously salt and pepper the chuck roast on all sides.
12. Once the carrots are nice and golden remove them to the plate and add a little bit more oil.
13. Sear the chuck roast on all sides. You want a nice crust on each side.
14. Remove the roast to a plate.
15. Add about 1 cup of a decent red wine. I generally use a tempranillo wine. Honestly, whatever I am drinking goes in the pot.
16. Scrape all the delicious bits off the bottom of the pan.
17. Let the wine cook until slightly reduced.
18. Add the roast back to the pot. Throw in the 4 garlic cloves. Add the carrots, onions, thyme, and rosemary.
19. Cover the roast about ½ way with beef broth. I pour in a 32 ounce carton of reduced sodium beef broth. I like to be able to control the amount of salt.
20. Place the pot in the oven and cook for 3 ½ hours.
21. Remove the pot from the oven and add in your potatoes.
22. Cook for an additional 30 mins. The roast is done when it is falling apart.
I hope that you enjoy this meal on a beautiful Sunday or any other day.
Peace, Love, and Chuck Roast.
-ballinwiththebergs
1. Preheat the oven to 275.
2. Remove the roast from the fridge and allow it to come to room temp.
3. Quarter 3 onions (I usually use yellow, however I only had sweet onions today and they worked just fine.)
4. Slice 8-10 carrots. (I enjoy carrots with almost every bite.)
5. Cut 6-8 potatoes into large cubes.
6. Crush 4 garlic cloves.
7. Gather 3 sprigs of fresh rosemary and 3 sprigs of fresh thyme.
8. Now, that everything is chopped, heat 2 tablespoons of olive oil in a large dutch oven.
9. Add the onion quarters and sauté until nice and golden…remove to a plate.
10. Add in the carrots and repeat the process.
11. Meanwhile generously salt and pepper the chuck roast on all sides.
12. Once the carrots are nice and golden remove them to the plate and add a little bit more oil.
13. Sear the chuck roast on all sides. You want a nice crust on each side.
14. Remove the roast to a plate.
15. Add about 1 cup of a decent red wine. I generally use a tempranillo wine. Honestly, whatever I am drinking goes in the pot.
16. Scrape all the delicious bits off the bottom of the pan.
17. Let the wine cook until slightly reduced.
18. Add the roast back to the pot. Throw in the 4 garlic cloves. Add the carrots, onions, thyme, and rosemary.
19. Cover the roast about ½ way with beef broth. I pour in a 32 ounce carton of reduced sodium beef broth. I like to be able to control the amount of salt.
20. Place the pot in the oven and cook for 3 ½ hours.
21. Remove the pot from the oven and add in your potatoes.
22. Cook for an additional 30 mins. The roast is done when it is falling apart.
I hope that you enjoy this meal on a beautiful Sunday or any other day.
Peace, Love, and Chuck Roast.
-ballinwiththebergs
Comments
Post a Comment