Well, today feels like a meat & potatoes kind of day. Yep, that`s this simple man`s plan to better eating. What I have for you is Perfect Sunday Pot Roast, fall apart tender beef slowly braised in red wine & beef stock with vegetables & herbs. The best part, after just a few minutes of prep you just throw it in the oven & pretty much forget about it. Ok, two best parts, how amazing your house is going to smell while this dish is cooking. Even your neighbors are going to thank you!
Here`s what you`ll need for your Perfect Sunday Pot Roast:
Chuck Roast- 3 lbs
Carrots- 3-4, in 1 inch pieces
Celery- 3-4 Stalks in 1 inch pieces
Onion-2 rough chop
Mushrooms- button or crimimi
Potatoes- 1 lb large chop or halved if small
Thyme- 4-5 sprigs
Garlic-3-4 cloves minced
Beef Stock-2 cups
Red Wine-1 cup
The star of the show.
The supporting characters.
Preheat your oven to 350 degrees.
Prep your veggies.
Generously season your roast with salt & pepper.
Heat a couple of tablespoons of vegetable oil over high heat in a large heavy bottomed pot or Dutch oven. Add the seasoned roast & sear well on both sides. Remove from the pot to a plate.
Add the onion & about 1/2 of the carrots & celery. Give it a stir & cook 5-6 minutes scraping any brown bits.
Return the roast to the pan.
Add the garlic, herbs, wine & beef stock, cover & bring to a simmer. Place in your preheated oven for an hour or so.Remove from the oven.
Add the remaining vegetables & return to the oven for another 2 hours.
Remove from the oven & serve.
Enjoy your Perfect Sunday Pot Roast!!