Ask a man what his favorite meal is and he’s very likely to say Pot Roast without a moment’s hesitation.  The way to a man’s heart is still through his stomach – I don’t care what anybody says! 

1 chuck roast, 3-4 lbs.
½ tsp. dried thyme mixed with ½ tsp. dried oregano
kosher salt and freshly ground black pepper, to taste
2 Tbs. canola or vegetable oil
1 yellow onion, sliced
2 carrots, cut into pieces on the bias
2 celery ribs, chopped
2 Tbs. tomato paste
14 oz. can stewed tomatoes, with juice
1 bay leaf
1 cup red wine (or sub more broth)
3-4 cups beef broth
1 batch of your favorite mashed potatoes, warm

Preheat oven to 325 degrees F.  Remove roast from refrigeration; season with thyme, oregano, kosher salt and freshly ground black pepper; let roast rest at room temperature for 30 minutes.

In a large enameled cast-iron casserole or Dutch oven, heat oil over medium high heat; sear roast until very nicely browned and crusty on all sides. Transfer roast to a plate.  Add onion, carrots, and celery to same pot and cook over moderate heat until lightly browned and softened, approx. 5-6 minutes.  Stir tomato paste into vegetables and cook for a few minutes until tomato paste begins to brown.  Add tomatoes, bay leaf and wine; bring to a boil and cook this mixture until reduced by half, scraping up any browned bits stuck to the bottom of pot, approx. 5 minutes.  Add beef broth and bring to a simmer; add roast and cover pot.  Braise roast in oven for 4-5 hours or until meat is very fork-tender.
Transfer roast to a baking sheet. Strain liquid from stock pot, discarding fat that rises to the surface; boil over high heat, whisking often, until liquid is reduced to 1 cup sauce, approx. 12-15 minutes.
Serve roast over a bed of creamy mashed potatoes, drizzled with lots of sauce. Feed lovingly, by hand, to your handsome, hungry husband.
Now You’re Cookin’,
Chef Alli

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