Pot Roast

I’m all about “simple but tasty recipes for the grilling season and beyond.” yet I don’t hesitate to think outside the box and tackle something that may seem “gourmet” and  “difficult” to make. Things like Osso Bucco with three mushroom Risotto or Crab Cakes with a Garlic Aioli or even create something that I think may be relatively new like my recent Pad Thai Meatballs. 

With that in mind this particular recipe falls under the “simple but tasty…..” category because it is essentially a one pot dinner that is not only filling but flavorful in its simplicity and can be considered a budget friendly dish as well since it can feed a number of people for a relatively low price.

Here’s how we do this one.

Shopping List:

• 3 pound Beef Pot Roast
• 2 large Carrots – peeled and rough chopped
• 1 large Yellow Onion – peeled and rough chopped
• 2 Celery ribs – rough chopped
• 4 Garlic cloves – peeled and smashed
• 24 Baby potatoes
• 1 20 ounce can Diced Tomatoes
• 1 cup Red Wine
• 3 cups Low Sodium Beef Broth
• 1/4 cup  Worcestershire sauce
• 3 Bay Leaves
• 2 tablespoons Black Peppercorns
• 2 tablespoons dried Rosemary
• 2 tablespoons dried Thyme
• 2 tablespoons Sea Salt
• Cheesecloth
• Butchers Twine

Putting it all together:

1. Preheat the oven to 350°.
2. Season the pot roast with salt and pepper and place in a large Dutch Oven.
3. Arrange the vegetables around the roast and add all liquids.
4. Using the cheesecloth make a Bouquet Garni with the dried herbs and tie with the butcher string. Place in the pot.
5. Bring to a boil on the stove. Turn off the heat and place in the oven for 2  hours.
6. Remove the roast to a cutting board to rest, the potatoes to a separate bowl and discard the bouquet garni.
7. Pour the braising liquid and vegetables into a blender and blend until you have a smooth gravy. Pour the gravy into a small pot. For a rich gravy add a dollop of butter.
8. Slice the roast, plate with the potatoes and pour on the gravy.
9. Enjoy. 

There you have it another “simple but tasty recipe for the grilling season and beyond.”

Until next time…..

                         Bon Appetit