Sharing a seriously fun love for food

Classic Pot Roast

Classic Pot Roast

Food evokes such strong memories. Pot roast always makes me think of Emily and my Mom. And I mean that in the kindest of ways! We “Moms” cook with love and this pot roast conveys that in the purest form. Mom made pot roast with regularity and that was a wonderful thing. Her pot roast was full of flavor and oh, so tender. She always cooked a large roast and made a beautiful stew using the leftovers as the base.

Pot roast has always been a favorite of Emily’s. In my previous life, working in the corporate world often kept me on the road more than I liked. One stint had me away from home for three weeks with only a short break in between – hard for my then 6th grader to handle. Emily had been such a trooper but the day before I headed home she finally broke down in tears on the phone. When she finally gained enough oxygen to speak, all she could say was “will you make roast when you get home”!

Mom never wrote down her recipe. Some years ago I found this version in The Ultimate Southern Living Cookbook, one of the many Southern Living cookbooks I own and love. A few tweaks and it was very close to Mom’s. A good pot roast starts with the right cut of meat and a chuck roast is an excellent choice. You can also use a brisket, another tough cut of meat that benefits from a long, slow braising. This recipe calls for cooking the roast on the stovetop, but you can also use your slow cooker.

The primary braising liquid is red wine, so as always; don’t cook with a wine you wouldn’t drink. The wine adds depth not only to the meat and vegetables but also to the broth that is transformed into a rich sauce. Garlic cloves are tucked into the meat and melt into buttery goodness as the roast cooks. A touch of brown sugar whisked into the tomato sauce helps cut the acidity as it simmers and additional notes of savory come from the Dijon mustard and horseradish. All subtly enhanced by the bay leaves and oregano.

Don’t rush the process… Low and slow will yield delectable results!

Classic Pot Roast

1 chuck roast, 4-5 pounds

4 large garlic cloves, peeled and halved

½ teaspoon kosher salt

½ teaspoon freshly cracked black pepper

¼ cup plus 3 tablespoons all-purpose flour

¼ cup olive oil

1 large onion, sliced

1 cup good red wine, such as a Pinot Noir or Malbec

1 can tomato sauce, 15-ounces

1 tablespoon brown sugar

1 teaspoon dried, crushed oregano

2 teaspoons creamy horseradish (not horseradish sauce)

1 tablespoon Dijon mustard

2 bay leaves

8 large carrots, peeled or scrubbed and cut into 2”-3” pieces

4-5 large new potatoes, peeled or scrubbed and quartered

8 ounces crimini mushrooms, about 10-12

1 cup beef stock, room temperature

Generously season the roast on both sides with the kosher salt and pepper. Let the meat rest at room temperature for about 30 minutes.

Using a sharp knife cut 8 “pockets” into the meat and tuck a piece of garlic into each one. Dust both sides and the edge of the roast with ¼ cup of the flour.

In a large Dutch oven heat the olive oil over medium heat. Add the roast and sear on both sides until the meat starts to brown. Add the sliced onions and cook for about 5 minutes.

Stir in the wine and simmer for an additional 10 minutes. In a small bowl whisk together the tomato sauce, the brown sugar, oregano, horseradish and mustard. Pour over the roast and add the bay leaves.

Cover, reduce the heat to medium low and cook for 2 hours. Stir occasionally to make sure the roast and onions aren’t sticking to the bottom of the pan. Add the carrots, potatoes and mushrooms and cook for another 1-1/2 hours or until the meat is fork tender and the vegetables are cooked through.

With a slotted spoon carefully transfer the roast and the vegetables to a carving board or platter and cover with foil.

To finish the sauce, add the remaining 3 tablespoons flour to the beef stock and mix well to combine. Whisk into the sauce and cook over medium heat for about 10 minutes or until the sauce thickens.

Tender pot roast with carrots, new potatoes, mushrooms served with a luscious sauce!

Classic Pot Roast, courtesy of Preserving Good Stock

October 18, 2017
: Serves 6 to 8.

A good pot roast starts with the right cut of meat and a chuck roast makes an excellent choice. The primary liquid used in braising the roast is red wine and garlic cloves, tucked into the meat, melt into buttery goodness as the roast cooks. Don’t rush the process… Low and slow will yield delectable results.

By:

Ingredients
  • 1 chuck roast, 4-5 pounds
  • 4 garlic cloves, peeled and halved
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly cracked black pepper
  • ¼ cup plus 3 tablespoons all-purpose flour
  • ¼ cup olive oil
  • 1 large onion, sliced
  • 1 cup good red wine, such as a Pinot Noir or Malbec
  • 1 can tomato sauce, 15-ounces
  • 1 tablespoon brown sugar
  • 1 teaspoon dried, crushed oregano
  • 2 teaspoons creamy horseradish (not horseradish sauce)
  • 1 tablespoon Dijon mustard
  • 2 bay leaves
  • 8 large carrots, peeled or scrubbed and cut into 2”-3” pieces
  • 4-5 large new potatoes, peeled or scrubbed and quartered
  • 8 ounces crimini mushrooms, about 10-12
  • 1 cup beef stock, room temperature
Directions
  • Step 1 Generously season the roast on both sides with the kosher salt and pepper. Let the meat rest at room temperature for about 30 minutes.
  • Step 2 Using a sharp knife cut 8 “pockets” into the meat and tuck a piece of garlic into each one.
  • Step 3 Dust both sides and the edge of the roast with ¼ cup of the flour. In a large Dutch oven heat the olive oil over medium heat. Add the roast and sear on both sides until the meat starts to brown.
  • Step 4 Add the sliced onions and cook for about 5 minutes. Add the wine and simmer for an additional10 minutes.
  • Step 5 In a small bowl whisk together the tomato sauce, the brown sugar, oregano, horseradish and mustard. Pour over the roast and add the bay leaves. Cover, reduce the heat to medium low and cook for 2 hours. Stir occasionally to make sure the roast and onions aren’t sticking to the bottom of the pan.
  • Step 6 Add the carrots, potatoes and mushrooms and cook for another 1-1/2 hours or until the meat is fork tender and the vegetables are cooked through.
  • Step 7 With a large slotted spoon carefully transfer the roast and the vegetables to a carving board or platter and cover with foil.
  • Step 8 To finish the sauce, add the remaining 3 tablespoons flour to the beef stock and mix well to combine. Whisk into the sauce and cook for about 10 minutes or until the sauce thickens.


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