Now that I'm old...this is where you say, "OH, you're not old!". Go ahead, I'll wait. Okay, now that that's settled we can continue. Now that some people may be getting older (but not me, remember) they might not enjoy the cold, ice and snow.
Who wants to deal with that? You have to get all bundled up, shovel the sidewalks and driveway, scrape the car, and deal with people who drive like maniacs as if its sunny and 70º outside.
No thank you!
The only thing I do enjoy about this kind of weather is having an excuse to stay home and make a good old fashioned, stick to your ribs recipe.
This is one of them.
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| The Best Pot Roast |
The Best Pot Roast
Prep time: 10 minutes Cook time: 3hrs 10mins
3 pound (or as close as you can get) chuck roast
1 pound mushrooms, I prefer baby bella, cut in half
3 carrots, cut into 2 or 3 inch pieces
1 onion, quartered
2 ½ cups beef broth
¾ cup burgundy cooking wine (or just use ¾ cup more of beef broth or water)
2 tbsp Montreal steak seasoning
2 tbsp oil, plus more if needed
2 tsp of chopped fresh thyme and rosemary,
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| The Best Pot Roast ingredients |
Preheat oven to 275º.
In a dutch oven, heat the olive oil on medium-high heat. Add the chuck roast. Sprinkle with 1 tablespoon of Montreal steak seasoning. Sear for 2 to 3 minutes. Turn roast over and sprinkle with remaining seasoning. Add more oil if needed. sear for 2 to 3 minutes. continue to sear on all sides for 2 to 3 minutes. You might have to use your tongs to hold the roast up on the narrow sides.
Add all remaining ingredients starting with the liquids and ending with the fresh herbs.
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| Ready to go into the oven. |
Cover and cook for 3 hours.
So this is where I feel the need to tell you that you do NOT need to take the lid off at any point during the cooking time to take a peek. If you do you'll be sorry. You won't have a fabulous fork-tender roast if you mess with it while it's in the oven. I mean it!
Once you get to the 3 hour mark, take the dutch oven out of the oven and let sit with the lid on for about 10 minutes. Then take the lid off and let it sit for another 10 minutes.
This will give you time to work on your sides. I enjoy my roast with mashed potatoes and oven-roasted green beans.
Use the pan juices as a gravy for your roast and mashed potatoes if you are serving them with your roast.
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| The Best Pot Roast |
Tip: If you have a big dutch oven go ahead and add more veggies. Mine is small and I don't want to add too much at one time. I also like another veg on the side.
Serves 6
Enjoy!
Until next time!
