Pot Roast | Sunday Suppers

I love a good slow cooked meal on Sundays. A hearty family meal.  Which is only improved by the slow pace at which it is prepared and the company {family} with whom you share it.

POT ROAST | Sunday Suppers - Classic , slow cooked comfort with a depth of flavor from the addition of wine

Pot Roast is a classic comfort meal. Great anytime of the year, but favored more in the cooler months.  The vegetables and sauce are my favorite part, but don’t get me wrong the meat is flavorful, tender, and delicious.  If you don’t like to cook with wine, no worries – simply use more stock and/or throw in a cup of java for depth of flavor! {I like Fetzer Crimson Cabernet Sauvignon – it is readily accessible at all markets, on the cheap, and is a great weekday glass on it’s own.}

POT ROAST | SUNDAY SUPPERS
                             makes 8 servings

  • 1 (3-4 lb) Boneless beef chuck roast
    {or chuck-eye}
  • 1/2 Tablespoon each salt & pepper, divided
  • 1 teaspoon dried thyme
  • 2-3 Tablespoons Vegetable Oil
  • 2 medium onions, halved and sliced
  • 3-5 ribs of celery, roughly chopped
  • 3 Tablespoons Tomato Paste
  • 3 cloves of garlic, minced
  • 1 lbs baby carrots
  • 1 lb yukon gold potatoes, quartered (1-inch pieces)
        or any kind you like
  • 2 bay leaves
  • 2 cups beef broth
  • 1/8 cup worchestershire
  • 1 cup red wine {or additional broth}

Gravy

  • 2-3 Tablespoons butter
  • 1/4 – 1/3 cup flour, for thickening

DIRECTIONS: Preheat oven to 325 degrees.  Pat roast dry and season with 2 teaspoons salt, pepper, and 1 teaspoons thyme; heat oil in a large dutch oven over medium-high heat; brown roast on all sides.

POT ROAST | Sunday Suppers - Classic , slow cooked comfort with a depth of flavor from the addition of wine

Remove from pan – add additional oil, if needed and add onions & celery.  Cook for 3 to 5 minutes until beginning to brown and soften.  Add garlic, tomato paste, and remaining salt & pepper (1 tsp each).

POT ROAST | Sunday Suppers - Classic , slow cooked comfort with a depth of flavor from the addition of wine

Return Roast to pan.

POT ROAST | Sunday Suppers - Classic , slow cooked comfort with a depth of flavor from the addition of wine

Add liquids: wine, beef broth, and Worcestershire; add bay leaves; and last add potatoes and carrots over and around roast.  Bring to a boil; cover and transfer to the onion.  Cook for 4 hours or until tender enough to shred with turn of an inserted fork.

POT ROAST | Sunday Suppers - Classic , slow cooked comfort with a depth of flavor from the addition of wine

It can be served now with this delicious broth {You can also slice, if you please – I don’t}or if you like gravy:

Transfer Roast & Vegetables to serving platter; Place pan over medium-high burner; add butter and sifted flour; whisk thoroughly to incorporate and prevent clumps.  Taste, season as needed. Cook over heat until thickened. 2 -3 minutes should do the trick!  If you like a sweeter sauce add some sugar or ketchup to do double duty {sweeten and thicken}!

POT ROAST | Sunday Suppers - Classic , slow cooked comfort with a depth of flavor from the addition of wine

Serve along side your simple and luxurious meal.

The vegetables sing with pure and simple flavors. I love it and hope you do too! Roast brings back so many childhood memories for me! Even though Mema would NEVER, Never, nev-ah EVER use wine in hers.  Either way it is a hearty, belly-filling, crowd pleasing dish!

Sundays are the best,

ApronClad

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