Classic Pot Roast

When does hibernation start? Because I am 100% participating in that.

The colder weather makes my appetite bigger, and most of my menu consists of very meat heavy soups and stews. I figure I can have all the grilled chicken and salads in the summer. It’s called balance.

Pot roast is a recipe you should all know how to make. It’s easy, it’s delicious, and your kitchen will smell like the Lord’s kitchen. You will probably be saved.

Classic Pot Roast:

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3-5 lb. beef chuck roast

2 onions, peeled and cut in half

6 carrots, peeled and cut into 2 inch pieces

Beef Stock

Red wine

Salt, pepper, thyme, and 2 bay leaves.

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1. Season the meat with salt and pepper. DO NOT be shy here. Salt and pepper is all the flavor.
2. Get a dutch oven on the stove, over medium/high heat, with some high quality olive oil.  Add the halved onions to the pot, and brown them on each side. Remove and set aside. A platter or plate works fine.
3. Add the carrots to the pot and cook them until they are slightly browned. When they are done, add them to the plate with the onions.
4. Add a little more olive oil to the pot, and turn up the heat just a little hotter. You are going to sear each side of the meat. This step is everything. This step brings out all of the flavor of that glorious meat and you will make your grandmother proud. It will take a few minutes on each side, so don’t lose your patience. If it is sticking to the dutch oven, it’s not ready to be turned to the next side yet.  Patience is a virtue that I also do not possess, but trust me, wait until it is ready. Get that meat brown and crusty.
5. Once it is all browned, you are going to remove the meat to the same platter with the carrots and onions. What you are going to do next here is called deglazing. This consists of  getting up all of those crusty brown bits from the bottom of the pot because that is where all of the flavor lives. That is THE BUSINESS.  But deglazing is the proper term, so you should also email the food network and let them know that they should put you on deck for the newest show because you too know how to use fancy culinary terminology. I used wine here, but you could also just use more beef stock. Pour it in, and using a wooden spoon, scrape up all of those crusty bits at the bottom. It’s going to make some steam, so keep your hands away to avoid any unnecessary burns.
6. You are now going to put the meat, carrots and onions back into the pot, and you are going to top it off with the beef stock , so that it is just covered. Then add the herbs, You can use whatever you like. I like to stay traditional and go with a bay leaf, thyme, and a little rosemary. You are going to bring this to a simmer, and then put the lid on, and let your dutch oven do its magic. Keep it at a gentle simmer for about 4-5 hours. When you remove the lid, the meat should be falling apart at this point.
7. Once it is done, it is up to you how it will be served. I love me some mashed potatoes, and this is always a safe bet to keep all of your diners happy. Even your picky ass eaters children will enjoy it. Whatever you choose, you definitely want to pour that glorious meat juice from the pot on top of it, unless you hate yourself. You can also serve it with the cooked carrots from the pot, but this is not a crowd favorite at the Rahz house. We apparently prefer our carrots so raw that they tell us Bible stories.