Good Ole' Hearty Pot Roast

The days after the holidays leading up to the New Year, I am all about simple recipes so I can get back to my reading. it's what I love the most about the holidays - the leisurely pleasure of slow reading and slow meals. With cold weather nipping at our heels, few dishes can compete with a good ole' pot roast.

Now with the boys all grown up, they're cooking this weekend and this is what's on the menu! This low falutin' recipe is one that for most part fixes itself with minimal stirring, poking, prodding and fussing with guaranteed results in deliciousness.

So while they potter around the kitchen, this qualifies for an evening where I can curl my feet up on the couch and while dinner gets done!

I consider this version high up on my list because it's not only pretty darn delicious, it uses stuff that we most often have handy in the freezer, fridge and pantry and also favors those ingredients that are on their last legs that we wouldn't dream of using in salads and such.

You know what I'm talking about - those limpy, wimpy veggies that are destined to die in the confines of our refrigerator.

This kitchen staple combines a simple list of ingredients: economical, tough cuts of meat like a beef chuck roast (which becomes tender and falls apart when cooked), onions, garlic cloves, celery, carrots, mushrooms, baby red potatoes, some red wine, seasonings, and herbs, and you're all set.

Although less common in the U.S., Yorkshire puddings are incredibly easy to make as long as you can get a muffin pan steaming hot in the oven. They are THE BEST accompaniment to a delightful pot roast.

This pot roast with its melt-in-the-mouth, fall-apart meat, succulent vegetables and rich hearty flavors will always be a favorite at our dinner table.

As far as comfort foods go, this one's hard to beat! Give it a go!

warmly,

Dev

Recipe for Good Ole' Hearty Pot Roast Serves 4-6

Shopping list:

Chuck roast (pot roast) 4-5 lbs. 1 large yellow onion

3 stalks celery 5 garlic cloves

1 small carton, fresh mushrooms 3-4 medium carrots

8-10 baby red potatoes 2 tbsp. tomato paste 2 tbsp. Worcestershire sauce

1/2 tsp Italian seasoning 1 cup dry red wine - merlot, cabernet, pinot noir all work 2-1/2 cups beef broth 1 tsp sugar 2 tbsp. olive oil

1 tbsp. cornstarch 1/2 tsp salt 1/2 tsp ground black pepper

5-6 sprigs fresh parsley, for garnish

Preparation:

Beef chuck steak - With a sharp chef's knife, cut away the excess fat. Cut meat into 1-1/2" chunks. Dry out meat by pressing meat between 2 kitchen paper towels.

Carrots - Peel & cut into 1-1/2" thick lengths. Discard the top.

Onion - Peel, discard the skin. Halve, & then dice. Garlic - Peel, discard skin and crush cloves. Set aside. Parsley - Discard the stalks. Finely chop the leaves and set aside. Baby red potatoes - Wash, cut away any 'eyes' or brown spots & leave whole.

Mushrooms - Wipe with a damp cloth. Halve. I leave the stems on but if you prefer you can cut away the stems. Discard any mushrooms with soft brown or rotten spots.

Seasonings: In a clean bowl, add the tomato paste, Worcestershire sauce, Italian seasoning, salt, pepper and stir till blended. Add the red wine if using and whisk until combined.

Method:

Heat a cast iron pan or Dutch oven over medium-high heat. Add the oil and heat.

In a single layer, add the beef chunks to the pan. Brown on each side, then flip over an brown on the other side. This should take about 10 minutes for each batch & may need to be cooked in 2 batches. Do not over crowd the pan or the meat will not brown.

Once the meat has been browned in batches, add the onions, garlic & celery. Sauté for about 5 minutes stirring off and on until the onions have softened, approx. 5-7 minutes.

Add the carrots, potatoes, mushrooms and stir to combine. Add the seasonings and red wine mixture to the meat and vegetables and simmer for a 5 minutes. Add the beef broth.

Bring the stew to a boil. Cover with a tight fitting lid and cook on the lowest heat setting, for about 1 hour or so or until the meat is fall-apart tender. Stir once or twice during the cooking period to make sure it isn't sticking to the bottom of the pan.

Taste and adjust seasonings.

In a bowl, remove 1/4 cup of the pot roast gravy and to it stir 1 tbsp. cornstarch. Stir with a spoon until completely dissolved with no lumps. Pour into the pot roast and stir.

Once again cover the pan with a tight fitting lid and cook for another 15 minutes.

Leave some gravy in the pan as it is delicious over mashed potatoes. Sprinkle with fresh chopped parsley.

Serve immediately over mashed potatoes and a side of Yorkshire puddings.

Enjoy!

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