I can’t remember the first time I decided to make a pot roast. I think it had something to do with wanting to use my big old Le Creuset pot. What I do remember is getting this dish tossed into the oven, leaving the house for a few hours, and coming home to this amazing aroma that I could actually smell before I even came through the door.
Don’t be tempted to shorten the cooking time on this. If the meat does not fall apart, and is not fork tender, let it cook longer.
This dish is comfort food at its finest, and freezes exceptionally well.
1 3- to 4-pound (2 kg) chuck roast
3 cloves garlic
~ salt and pepper to taste (optional)
2–3 tablespoons bacon grease or olive or coconut oil
2 cups (300 g) carrots, chopped
1 medium onion, chopped
3 cups (300 g) celery, chopped
3 cups (450 g) mushrooms, sliced
2 cups (500 mL) dry red wine
1 28-ounce (840 mL) can tomatoes
1 cup (250 mL) water
2 cups (500 mL) beef stock
1 tablespoon balsamic vinegar
2 sprigs fresh thyme
2 sprigs fresh rosemary
- Preheat the oven to 300°F (150°C).
- Pat the roast dry with paper towels. Cut a few slits in the meat and insert the pieces of garlic into the slits.
- Season the meat with pepper and salt (if desired). Heat a large Dutch oven over medium-high heat.
- Add the oil until just smoking, then add roast and sear for approximately 3–5 minutes each side. Remove from heat.
- Add carrots, onion, mushrooms, and celery, and sauté until onions are translucent. Add the meat back to the vegetable mixture.
- Pour in the wine, tomatoes, water, stock and vinegar and bring to a boil.
- Remove from stove, cover and place in the oven, turning meat over about every hour or so.
- Cook 3–4 hours, or until meat is fork tender.
- Serve over Mashed Cauliflower (recipe here).
Variation—If you prefer not to cook with wine, you can certainly braise this meat in just beef stock.
Hint—Freeze pot roast with the cauliflower to enjoy later.