CLASSIC POT ROAST
A pot roast is a great classic weeknight dinner that you really can’t go wrong with, whether it’s just a couple of you for dinner or you have guests over. This one-pot dinner is tasty and comforting, and just about any vegetable goes well with it. It makes for great leftovers as well, since the flavor of the pork can be paired with any number of side dishes or vegetables. I like to make a big batch, serve it for dinner on Sunday night, and then portion the rest as lunches for the week. SERVES 4 TO 6
PREP TIME: 10 minutes
COOK TIME: 3 hours
1 (3- to 4-pound) boneless chuck roast
Salt
Freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 onion, sliced
2 garlic cloves, minced
2 celery stalks, diced
½ cup red wine (optional; omit if strict Paleo)
1 cup beef broth
2 or 3 dried bay leaves
2 or 3 fresh thyme sprigs
4 carrots, chopped
1 cup green peas (thawed if frozen)
- Preheat the oven to 350°F.
- Season the roast with salt and pepper. In an ovenproof pot (such as a Dutch oven) over high heat, heat the olive oil. Sear the meat for 3 to 5 minutes per side. Remove the roast from the pot, and set aside.
- Add the onion, garlic, and celery to the pot, and sauté until the onion is slightly translucent, about 5 minutes. Pour in the wine (if using), and stir it around to deglaze the pot, scraping up any browned bits from the bottom.
- Place the roast on top of the vegetables, and add the beef broth, bay leaves, and thyme. Put the pot into the oven, and cook for 1½ hours.
- Add the carrots, and cook for an additional hour. Make sure the liquid hasn’t all evaporated; if it has, add a bit more.
- Remove the pot from the oven, and add the peas. Cover the pot, and allow the peas to cook for 10 minutes while the meat rests in the dish.
- Serve immediately.
VARIATION 1 SWEET POTATO POT ROAST: Add 2 medium sweet potatoes, peeled and cubed, to the pot when you add the carrots in step 5.
VARIATION 2 SLOW COOKER ROAST: Sear the roast as instructed in step 2, and then place all the ingredients (except for the peas) in the slow cooker. Cook for 8 hours on low, and add the peas 10 minutes before serving.
PREP TIP: Pressed for time? After searing the meat in step 2, just cook everything in the oven at once for 2½ hours.
