Savory Pot Roast

11:05 AM


I’m definitely contradicting myself these days.  One day it’s Vegetarian and the next it’s this Meaty masterpiece.  I’m all over the place but I’m enjoying it, so bare with me. 
I’ve replicated another fantastic dish that I would never have made a couple of years ago.  Again, my new adventure has enlightened me.  I love it.  I love meat.  Ta-da!
What You Will Need:


3 lb boneless chuck roast seasoned with salt and pepper (ask butcher to tie it for you)
1 slice of bacon, cut into small pieces
2 medium onions, chopped
1 carrot, sliced
2 celery stalks, sliced
1 T garlic, minced
1 (28 oz) can whole tomatoes in juice
What You Might Have at Home:
1 T olive oil
½ tsp dried thyme
1 C red wine (don’t cook with something you don’t like)
Dutch oven
Plate
Empty Jar or empty can
platter
1)      Heat oil in Dutch oven over medium-high heat.  Add roast.

2)      Brown meat all over.  Transfer to plate. 
3)      Discard oil in jar or can.
4)      Add bacon to pot. 


Cook for 1 minute.  Add onions, celery and carrot.  Cook for 5 mins.
5)      Add garlic, tomatoes, thyme and wine.  Crush tomatoes with spoon and bring to boil.
6)      Add meat.  Cover and simmer for 3 hours.  (Turn meat at least twice during this time.)


7)      Transfer meat to platter and let cool for 10 mins.  Slice along grain.

8)      While waiting for meat to cool, bring juices to boil to thicken.  Serve over top of meat.

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1 comments

  1. Welcome to the world of meat. This looks tasty. Can't wait to try it.

    ReplyDelete

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