Mom's Pot Roast
It’s 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.
Equipment
- Large Dutch oven or stockpot
Ingredients
- 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”-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
Instructions
- 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.
Notes
*You can substitute the can of tomato sauce with 1 small (6-ounce) can tomato paste and 1 cup beef stock.