For the past couple years we have invested with friends in a local, organic cow. Inevitably the steaks go quickly and you’re left with with a freezer full of roasts so you have to be creative; I suppose this is the challenge our grandmother’s lived with their whole lives. While I love to experiment with new recipes like Braised Beef with Chocolate and Rosemary but there are times that nothing will satisfy like a good old-fasioned pot roast.
Serves 8-10
Preheat oven to 350 degreees
2 teaspoons olive oil
1 3-pound boneless chuck roast, trimmed
1 teaspoon kosher salt
1/2 teaspoon fresh ground pepper
2 cups coarsley chopped onion
1 cup dry red wine
4 thyme sprigs
3 garlic cloves, chopped
1 (14 oz) can beef broth
1 bay leaf
4 large carrots, cut diagonally into 1-inch pieces
2 pounds Yukon gold potatoes cut into 2-inch pieces or mixed fingerling potatoes.
(peeling carrots and pototoes is up to you, I don’t)
Fresh thyme for garnis (optional)
Heat olive oil in a large Dutch oven over medium-high heat. Sprinkle roast with salt and pepper. Add roast to pan, cook 5 minutes, turning to brown on all sides. Remove roast from pan. Add onion to pan and saute 8 minutes or until tender.
Return browned roast to pan. Add wine, thyme, chopped garlic, beef broth and bay leaf to pan and bring to a simmer. Cover pan and bake at 350 degrees for 1 1/2 hours or until roast is almost tender.
Add carrots and potatoes to pan and bake an addional hour or until the vegetables are tender. Remove thyme and bay leaf from pan and discard.
Meat should pull apart with 2 forks. Serve with veggies and cooking liquid. Garnish with thyme if desired.
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