Saturday, February 6, 2010

Pot Roast

It is going to be snowing here all weekend so I stocked up on slow cooking ingredients.  I love being home especially if something tasty is bubbling away.  Don't you love how the smell of stew fills the house?

Yesterday, I was able to be home pretty early which allowed the time for a pot roast for dinner!  Let's talk about pot roast for a moment shall we?  It can't be rushed, it should not be tough, and you do not need a knife to eat it!  We have all had a pot roast that is terrible, hence the reputation of this dish.  This recipe will deliver a great meal....I promise.  Those are bold words! 

Pot Roast
adapted from the Silver Palate Cookbook

4.5lb round roast (free-range)
salt and pepper
2 TBS of olive oil
21/2 cup of unsalted beef stock
2 cups of red wine (Acacia Red Blend)
7 whole cloves
1/4 cup of fresh Italian parsley, chopped
2 medium onions, chopped
4 cloves of garlic, minced
4 medium carrots, peeled and chopped
5 celery stalks, chopped
1 lb of small Yukon potatoes, washed
1 28 oz can of crushed tomatoes (Muir Glen)

Preheat the oven to 350degrees.  Heat the oil over medium high heat in a large dutch oven.  Season the entire roast with salt and pepper.  Sear in the dutch oven for 4-5 minutes on all sides.  Add the cloves, wine, stock, and parsley.  Don't forget to season, then add the onions, garlic, carrots, celery, potatoes, and tomatoes.  At this point the roast should be covered with liquid, if not add some more beef stock.  Cover and place on the center rack of the oven.  Cook for 2 1/2 hours.  Uncover and cook for another 1-1 1/2 hours, basting often.  Slice the roast, thinly and then cover with vegetables and sauce.  Garnish with parsley and serve with a crusty piece of bread.  Enjoy!

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