Pot Roast

And now for something completely different.....Pot Roast!

 I was just in the mood for some good old fashioned comfort food. This is really easy to make you basically throw it in a pot or pan and wait. I used a baking dish covered it with foil, since I dont have a dutch oven and it worked out just fine, actually it was quite delicious. 

Pot Roast

1 pot roast, about 2 1/2 to 3 1/2 pounds, chuck or other suitable pot roast

5 medium cloves garlic, halved

Salt and pepper

2 tablespoons olive oil enough to brown meat 

1 medium onion, quartered and sliced

4 ounces mushrooms, small whole or sliced, optional

3 tablespoons flour

1 1/2 cups red wine, such as pinot noir or cabernet

1 cup beef broth

With a small sharp knife, cut 8 to 10 deep slits in the pot roast, spacing them evenly. Push half of a garlic clove into each cut. Heat the oil in a braising pan or large sauté pan or Dutch oven over medium-high heat.

Sear the roast, turning to brown all sides. Remove the roast from the pan and set aside.

Add butter  or some of the oil to the hot pan and reduce heat to medium. Add the onions and cook, stirring, until tender and lightly browned. Add mushrooms, if using, and cook for 2 minutes longer

Stir in wine and beef broth. Continue cooking, stirring, until the liquids are thickened and bubbly.

Heat oven to 325°.

Put the roast back in the pan . Cover with a lid or foil and move to the oven. Cook for 2 hours. Add the potatoes, cover, and continue cooking for 1 to 2 hours longer.

Serves 4 to 6.

Bon Appetit!