Pot Roast

Today is Sunday and two of our favorite football teams are playing each other: the New England Patriots and the Green Bay Packers. Should be a good game.

James is down for the weekend and will stay to watch the game before heading back to Portland. Seeing as how it is Sunday it seems appropriate to make a nice Sunday Pot Roast ahead of time. That way it will be ready to go before the game.

With this recipe, be sure to allocate sufficient time for cooking.

One of the things that makes this one special is I brown the onions and carrots ahead of time. Most pot roast recipes just tell you to add them raw. But browning ahead adds a big depth of flavor. Also it is important to liberally salt the meat. I do this first and let it rest while I prep and cook the vegetables. This pulls moisture out and makes for a nice crust when browning.

Except for seasoning the meat, no other seasoning is needed; the onion soup does the rest.

Enjoy!

 

Author: Jim Kirkley

Serves: 4

Pot Roast


INGREDIENTS

3 pounds, beef chuck
flour
kosher salt
freshly ground black pepper
2 tablespoons, extra virgin olive oil (divided)
2 cans, cream of mushroom soup
1 package, dried onion soup mix
4 carrots – cut into 1-inch pieces (I don’t peel them)
2 large, russet potatoes – peeled and cut into 1″ cubes
2 medium, yellow onions – halved then quartered (8 pieces per onion)
1 cup, dry white wine

METHOD

  1. Preheat oven to 325 degrees.
  2. Remove chuck roast from package and dry with paper towels. Liberally salt and pepper roast on all sides. Dust with flour.
  3. In a large, oven-proof skillet add 1 T olive oil and place over medium-high heat. Add carrots and onions. Stir until nicely browned. Remove and reserve.
  4. Add a bit more olive oil. Brown roast on all sides.
  5. Reduce heat to medium. Add white wine and bring to a boil, scraping up browned bits, reduce slightly. Add cream of mushroom soup and dried onion soup. Blend together and allow to come to a boil. Bathe roast in the mixture until coated.
  6. Cover skillet and place in oven. Bake for 1 1/2 hours, inverting the roast once half-way through.
  7. Add carrots, onions and potatoes. Cover and continue to bake for an additional hour.

 

One thought on “Pot Roast

  1. This is VERY similar to the last pot roast I made, and I can confirm that caramelizing the veggies is definitely the way to go! It adds a richness to the dish that I hadn’t even realized was missing before! Best roast I’ve ever made, and I will always add that step in the future.

    Like

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