Pot Roast with Vegetables

April 1, 2009 at 12:42 pm 3 comments

It’s rainy in Chicago and a great day for a warm, comforting meal – and this one makes the house smell so good! This is a Tyler Florence recipe that I found online in the winter of 2007-08 when I first decided to try my hand at a pot roast. My mom always made pot roast when I was growing up, but it was never my favorite meal – too many vegetables and potatoes, I guess. But now, I love it! It’s so warm, comforting, and aromatic.  This particular recipe also has a strong tomato flavor, which I really like, but if you’re not a big tomato fan then you could add less of that and more water or beef broth instead.

  • 1 (3 to 4 pound) piece beef chuck roast, trimmed of excess fat
  • salt and freshly ground black pepper
  • 3 tablespoons olive oil
  • 1 can crushed tomatoes (I had a large can & only used 1/2 to 3/4 of the tomatoes)
  • 1 cup water
  • 2 yellow onions, halved
  • 2 garlic cloves, chopped
  • 1 bunch baby carrots
  • 2 celery stalks, sliced
  • 4 red potatoes, quartered (my addition; original recipe called for mushrooms, which I don’t like)
  • 2 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 2 bay leaves

Veggies, Herbs, and Crushed Tomato

Veggies, Herbs, and Crushed Tomatoes

Season all sides of the beef with a fair amount of salt and pepper. In a large Dutch oven heat 2 tablespoons olive oil over medium heat. Brown the meat on all sides, taking the time to get a nice crust on the outside. Pour in the tomatoes and the water. Scatter the onion, carrot, celery, garlic, and herbs around the pot roast. Season with salt and pepper, and drizzle with the remaining olive oil.

Cooking the Pot Roast

Cooking the Pot Roast

Reduce Heat & Simmer Away

Reduce Heat & Simmer Away

Cover the pot and reduce the heat to low. Braise for about 3 hours, basting every 30 minutes with the pan juices, until the beef is fork tender. About 45 minutes before you are ready to eat, add the quartered potatoes to the pot. Slice the pot roast and arrange on platter surrounded by the vegetables. Serve with the pot juices.

Pot Roast with Vegetables

Pot Roast with Vegetables

We served the pot roast with a glass of Merlot blend called Red Wire from the Mount George Vineyards in New Zealand, which we picked up at our favorite shop, In Fine Spirits. It was a bit fruity and not quite rich and complex enough to cut through the deep flavors of pot roast.

After dinner we had yellow cake with chocolate icing and peaches on the side – something else I grew up eating in the Vaughan household. It wasn’t until I was grown that I realized not everyone eats peaches with their cake… It does make a great combination. though. For the first time we attempted making the cake and icing from scratch, and it was fairly successful. Our chocolate icing needs some work – it came out a little too thick and dry.  We will share that recipe once it gets refined a little more!

Yellow Cake with Chocolate Icing and Peaches

Yellow Cake with Chocolate Icing and Peaches

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Entry filed under: American, Cuisine, Dinner. Tags: , , .

big jones Sweet Potato Veggie Burger

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