It was raining. Again. Canaan and I stopped by the grocery, found this lovely roast on sale, made it last night for a pre-valentine's day meal.
Here is exactly what I did.
Pot Roast serves 3-4 (depending on the size of your roast)
1 2ish lb chuck roast
1 yellow onion
1/4 cup red wine
1 1/2 cups beef broth
2 sprigs fresh rosemary
5 cloves garlic
3 russet potatoes, peeled and large diced (optional)
1. I lightly salt and peppered the roast (the roast is 1.75 lbs. Pretty tiny but I think I would use these same quantites of the other ingredients for even a 2.5 lb roast).
2. Then seared all sides in a hot dutch oven over medium high heat.
3. After searing the meat, I set it aside and then sauteed one yellow onion for a couple of minutes.
4. Then placed the meat back into the dutch oven and added 1/4 cup red wine, 1 cup beef broth, 2 sprigs rosemary, and 5 cloves smashed garlic.
5. I brought it to a simmer, covered it with the lid, and placed it in the oven at 300 for 15 minutes.
6. Turned the oven down to 225 for 2 hours
7. Then turned the oven down to 200 for 1 hour
8. Delicious, pull apart with a fork meat (internal temp of meat was 170). Amazing.
I added cut up potatoes for the last hour of cooking time, but because of the low oven temp they weren't tender by the time the meat was done. I pulled the meat out, set it aside in a covered container, brought the potatoes to a boil (in the remaining juices in the pan) on the stove for 20 minutes until they were soft. Stir frequently because they want to stick and burn on the bottom.
Next time I will probably add the potatoes much sooner, or maybe even start them in there from the beginning because the cooking temp is so low they will take awhile.
We served this alongside sauteed broccoli, and butter schmeared toasted sourdough. Um, yes. It was perfect!
A pot roast makes the house smell exactly like home- slow, warm, and savory.