Sometimes, do you ever just long for a good, old-fashioned pot roast dinner?
My husband smelled this beef pot roast cooking and said, 'Ah, a Real Meal.' See? There's just something about it! Kinda makes you wonder what I serve for dinner the rest of the time, doesn't it!
I think I'm a pretty decent cook, but I'll admit that I hadn't made a beef pot roast dinner for a very, very long time. I happened to have a chuck roast in the freezer, which I usually don't like because they have more fat. But it is the fat that brings that good flavor and helps carmelize the onions, carrots, and potatoes.
This makes a beautiful dinner, takes about 3 hours to roast, and after the first hour, the house smells wonderful! Add to that a fire in the stove, and it's amazing! Just ask our son-in-law! :-) There's nothing like walking in from the cold, snowy outdoors to a warm house and the aroma of a pot roast in the oven. Mmmmm.
Beef Pot Roast Dinner
Preheated 325 degree oven
Sear a 2 1/2 - 3 pound chuck roast in a couple T. olive oil over med-high heat.
3-4 potatoes, scrubbed well and halved
4-6 large carrots (Yeah, I have those!!), pared and cut into large chunks
2 cloves of garlic, cut in half
2 large onions, peeled and cut into fourths
In a heavy stainless steel pot, place the roast, then arrange the veggies on top and around it. Carrots first, onions next, and potatoes on top.
Pour a little red wine over the top (maybe 1/3 c.)
Add 1/4 c. water
Sprinkle with salt and pepper. Cover and place in 325 degree oven.
Roast for 3+ hours until tender.
Serve to a hungry family!
This should give you enough 'juice' as my mother always called it, to be able to make a gravy, but I'd recommend that you simply serve this with Real Wisconsin Butter. It's unbelievably delicious!!
P.S. It's not a bad idea to serve a green salad with your pot roast dinner. And it adds a great touch of color! :-)
This post is linked to Tempt My Tummy Tuesday
and Tasty Tuesdays
and Tasty Tuesday Parade of Foods
and Tuesdays at the Table