‘Tis the Season for a Simple Pot Roast

By Lori Powell

With the first snowfall of the season just a couple of weeks before Christmas, what could be cozier than a roaring fire and a pot roast in the oven while decorating the Christmas tree?

Pot roast is one of the easiest of dishes to make as long as you allow time, 2 to 3 hours’ worth, and  resist the temptation of trying to quicken the cooking since it smells so darned good!!

I made a lucky find at the market yesterday of a 2-pound roast. Since a pot roast will shrink during roasting, that size is perfect for two with leftovers. The Worcestershire adds a salty and rich dimension to the broth.

Remember to have a good bottle of red wine to serve with dinner. And pot roast is even better the second day so enjoy the leftovers — great over buttered egg noodles.

Pot Roast
Prep: 15 minutes Cook: 2 ½ to 3 hours
Serves 2

2 pounds pot roast, patted dry
½ teaspoon salt
½ teaspoon freshly ground black pepper
2 tablespoons olive oil
1 bag frozen pearl onions, thawed and patted dry
3 garlic cloves, chopped
1 bay leaf
½ teaspoon ground cumin
¾ cup dry red wine
1 ½ cups beef stock
1 teaspoon Worcestershire sauce
3 medium carrots, cut into 3/4 –inch pieces
2 celery ribs, cut crosswise into ¼-inch-thick slices
1 sprig fresh rosemary
1 sprig fresh thyme
1 pound small new red potatoes, quartered

Season pot roast with salt and pepper. Heat 1 tablespoon of the oil in a 5-quart heavy pot over moderately high heat and brown meat on all sides, about 6 minutes. Transfer meat to a plate and pour off all but 1 tablespoon fat from pot.
Add onions and cook, over moderately high heat, stirring occasionally, until golden brown, about 4 minutes. Add garlic, bay leaf and cumin and cook, stirring, for 1 minute. Remove pot from heat and pour in wine. Simmer until reduced by half. Add stock and Worcestershire sauce and return beef to pot. Add remaining ingredients, except potatoes around beef, tucking them into the broth. Bring broth mixture to a boil and reduce to a simmer. Cover pot and simmer meat, until fork tender, for 2 ½ to 3 hours.

Add potatoes, tucking them into liquid during last 40 minutes of cooking.  Transfer beef to a cutting board and keep warm, covered. Simmer broth, uncovered, until reduced, slightly thickened and vegetables are tender, about 15 minutes more.  Re-season mixture with salt and pepper. Slice meat and spoon over sauce and serve with vegetables.

TIP: Serve with a salad and crusty bread.

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Comments

[Tes]

Your pot roast looks so cozy and warm. I will give this recipe a swirl :)