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.
- 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
- Butchers Twine
Putting it all together:
- Preheat the oven to 350°.
- Season the pot roast with salt and pepper and place in a large Dutch Oven.
- Arrange the vegetables around the roast and add all liquids.
- Using the cheesecloth make a Bouquet Garni with the dried herbs and tie with the butcher string. Place in the pot.
- Bring to a boil on the stove. Turn off the heat and place in the oven for 2 hours.
- Remove the roast to a cutting board to rest, the potatoes to a separate bowl and discard the bouquet garni.
- 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.
- Slice the roast, plate with the potatoes and pour on the gravy.
There you have it another “simple but tasty recipe for the grilling season and beyond.”
Until next time…..
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