Beef Pot Roast
Even with all the extra free time I have now, I want to make food that's easily accessible and will keep me full for a long time.
I was on a walk and talking to a friend and she mentioned that she made rice that reminded her of her grandma's cooking. Which had me thinking, what food reminds me of my grandma? Frankly, it's meat and potatoes. When I decided in middle school to become a vegetarian, (have since converted back to the dark side) I thought she was going to disown me. If she could see me now, I think she'd be exceptionally happy that I'm making meat and potatoes to get me through this next week.
The recipe is easy, and for the most part, requires one large dutch oven or heavy bottom pot to make. It takes about 20 minutes of active work and then simmers for hours - minimal work and minimal cleaning, I'm here for it right now.
Savory Pot Roast
Ingredients
4 tablespoons butter
3-4 pound chuck roast, well-marbled but excess fat trimmed and cut into 2" pieces
4 large carrots, peeled and cut into 1" pieces
1 large yellow onion, halved and quartered
4-6 cloves garlic, smashed
1 6oz can of tomato paste
3 sprigs rosemary
3 sprigs thyme
4 sprigs parsley
Half a bottle of red wine, I used Decoy Cab Sav
32 oz unsalted beef stock
Kosher Salt
Pepper
2-4 baking potatoes
Cornstarch (optional)
Instructions
Heat oven to 325 degrees and place the rack in the lower third of the oven so the dutch oven fits with the lid one.
In a large dutch oven (7 qt or larger), melt butter over medium heat until fully melted and bubbling. While the butter is melting, season the beef heavily with salt and pepper on all sides. In batches, brown the chuck roast so you don't crowd the pan and the pieces brown. Once all sides are browned but not cooked all the way through, remove and repeat until all pieces have been browned. Set aside. In the same pot, add the carrots and onions, letting cook for a few minutes, and then add the garlic. Cook for 30 seconds or until just fragrant. Add in half the can of tomato paste and stir, this will also help get all the browning off the bottom of the pot. You can freeze the other half of the can of tomato paste for later use. Once well mixed, add in the herbs, roast, wine, and stock. Add in a few large pinches of salt and let come to simmer on the stove for 30 minutes with the lid on.
Wash the baking potatoes and prick with a fork or knife all over. Place into the oven halfway through cooking the roast, about one and a half hours in.
Transfer to the oven and let cook for several hours, it took just over three for me, so the meat was fork-tender.
If you're unhappy with the reduction of the sauce, scoop some of the sauce out into a bowl and whisk in a few tablespoons of cornstarch until all the lumps are gone and transfer back into the dutch oven, mix well, and let simmer for a few more minutes either in the oven or on the stovetop. That will help thicken the sauce.
Remove sprigs of herbs if they haven't broken down. Cut baked potatoes in half, and serve pot roast over the top.