Mom’s Pot Roast

It stirs the memories of family gatherings and Sunday night dinners at our house. Succulent meat, tender from a low, slow simmer with an array of hearty vegetables in a rich stock of wine and tomato sauce, loaded with oregano, horseradish, and Dijon. The unmistakable aroma of pot roast simmering on the stove beckons you.

Over the past few years we began to stay closer to home, making most any night a “Sunday dinner night”. Sharing food is something we’ve always done in good times as well as challenging times. Pot Roast ranked up there as one of my Mom’s best dishes and this is a reboot of her recipe.

Chuck roast is a great cut of meat for a slow braise. Stud it with garlic, season it with kosher salt and freshly cracked black pepper then simmer it in a sauce made from sautéed sweet onions, a bold red wine, tomato sauce with a touch of horseradish and Dijon plus oregano and bay leaves.

Toss in fresh carrots, new potatoes, and sliced mushrooms and let them slow cook alongside that beautiful cut of meat.

After a few hours you’ll be rewarded with a tender cut of roast beef with the gentle scent of roasted garlic and a bounty of gorgeous vegetables.

Finish the gravy with a generous splash of beef stock – and I’m sure you’ll agree that Sunday night dinners are perfect for any night!

Mom’s Pot Roast

1 chuck roast, about 4 pounds

4 to 6 garlic cloves, peeled and halved

1-½ to 2 teaspoons kosher salt

½ teaspoon freshly cracked black pepper

¼ cup plus 3 tablespoons all-purpose flour, divided

¼ cup olive oil

1 large onion, sliced, about 2 cups

1 cup good red wine, such as a Cabernet, 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

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

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

8 ounces button or crimini mushrooms, about 10 to 12

1 cup beef stock, room temperature

Generously season the roast on both sides with 1-½ teaspoons of the kosher salt and pepper. Use the remainder of the salt if needed to thoroughly cover the roast. Let the meat rest at room temperature for about 30 minutes. Using a sharp knife cut “pockets” into the meat then tuck a piece of garlic into each one.

Dust both sides and the edges of the roast with ¼ cup of the flour, dusting off any excess.

In a large Dutch oven heat the olive oil over medium heat. Add the roast and sear both the sides and edges to brown the meat.

Add the sliced onions and cook for about 7 to 10 minutes until they’re tender. Pour the wine into the pan, scrape the bottom to deglaze any bits on the bottom then simmer for an additional 5 minutes.

In a small bowl whisk together the tomato sauce, the brown sugar, oregano, horseradish, and mustard.

Pour the tomato sauce over the roast and toss in the bay leaves. Cover the pan, reduce the heat to low and cook for 2 hours. Stir occasionally to make sure the roast and onions aren’t sticking to the bottom of the pan.

After 2 hours, add the carrots, potatoes, and mushrooms and continue cooking over low heat for another 1 to 1-½ hours or until the meat is fork tender and the vegetables are cooked through.

Using a large slotted spoon carefully transfer the roast and the vegetables to a platter and cover tightly with foil. To finish the gravy, add the remaining 3 tablespoons flour to the 1 cup of beef stock and mix well to combine. Whisk into the pan along with the cooking liquid and simmer over medium-low heat. Continue cooking, whisking frequently until the sauce thickens, about 10 minutes.

*You can substitute the can of tomato sauce with 1 small (6-ounce) can tomato paste and 1 cup beef stock. Serves 6 to 8.