Saturday, 15 February 2014

The Best Pot Roast

February....It's the middle of the month, snow is falling and its cold.  I shouldn't complain as we have had some nice temperatures lately.  But today...its cold.  So its a great excuse to watch the Olympics (GO CANADA!!!) and eat comfort food.

I love winter comfort food.....its sooo....comforting...(redundant I know, but so true!)  I love spicy foods, like chilies, and spicy sausages, but when you have young kids that doesn't always fly.  So when the boys are done skating, sledding, or general winter romping outside, things like meatloaf, hearty soups, and roasts go over well.  Pot roast goes over REALLY WELL!  Nothing like coming in from the cold, and sniffing appreciatively at the heavenly, meaty smell of pot roast.

This is ultimately MY FAVORITE POT ROAST RECIPE!  I don't like cooking potatoes with meat (kinda mealy texture to me) so I omit them in this recipe.  I cook them separately.  You do as you like. I serve the roast and veggies with mashed potatoes, and Yorkshire puddings! (my good).  I prep the roast in the morning and throw it in the oven in the afternoon.  Easy breezey.  Then come supper time....YUMMO!

adapted from Pioneer Woman

What you Need:

1 roast (4-5 pds)  Chuck is the best, but I use what ever type I have.  I also use venison roasts as well.
2 TBSP of olive oil
2 whole onions
6-8 carrots cut into large chunks
salt to taste
pepper to taste

1 cup red wine (or use beef broth)
2 cups of beef broth
1 tsp of dried thyme
2 1/2 tsp of dried rosemary

What You Do:

1. Generously season your meat with the salt and pepper.  I really like sea salt for this.

2.  In a large skillet pan, heat oil over med-high heat.  Peel skin off onions and slice into halves.  Place "face" down into skillet.  Add carrot chunks.  Sautee until browned all over. This should take about 5-8 minutes.  Remove veggies to a plate.

3.   Add a bit more oil to skillet pan and add the meat.  Sear on all sides until nicely browned.  Remove to a roasting pan.  Add veggies to roasting pan as well, surrounding the meat.

4.  Pour on top of the roast and veggies the wine, and beef broth, until the liquid comes up the roast half ways.  Sprinkle with herbs.

5.  Cover and slow roast in the oven at 275 degrees F. for 4 hours.  If you have a smaller roast....reduce your time!!! to about 3 hours.

6. At serving time cut or shred meat.  Pour a little of the juices on top.  Serve with the veggies.  Really good with mashed potatoes and Yorkshire Puddings.