traditional makes a great roast

Not too long ago The Hubby and I went on one of our infamous shopping trips to Costco.  You know one of those trips where you not only get the essentials such as endless amounts of toilet paper and paper towels but you also end up with way too much cubed cheese and some chicken pot pies that The Hubby swears are “SO GOOD!”  As part of this trip we had some steaks, chicken breasts and string cheese on the list and then we saw the roasts…and immediately The Hubby and I both decided roast had to be on the menu ASAP.  

Now over the years I have had some very successful roasts such as this slow cooker roast but this time I wanted to take a more traditional route and I wanted to cook this roast low and slow in a dutch oven.  As a nod to the traditional way of doing things I added in carrots, onions (ok I used shallots, but close enough) and potatoes…only I used tri-color baby potatoes for a little more fun….so it was pretty traditional.

Now my mom is the queen of roasts and one of the tricks that my mom taught me about the art of making roasts is to always season and sear the roast…ALWAYS.  It doesn’t matter how your going to cook it, you always have to generously season and sear the roast before anything.  So to start this traditional roast I seasoned it generously and then seared it on the pot I was going to cook it in.  Not only does the dutch oven get nice and hot but it will also help season the entire dish as it cooks low and slow.  After the roast was seared I added in some of the veggies to soften them up a bit and then a little surprise…red wine.  I love how red wines cooks down and helps create a great depth of flavor not only in the roast & veggies, but also in the gravy…just make sure to only use wine you would drink, it just cooks down better   If you don’t want to use wine don’t worry just use extra beef stock or water, and you might need to add some additional seasoning to the gravy.  Last but not least came some fresh herbs.  Now The Hubby is not a huge herb fan so I kept it to just a little but I found they added just enough hint of freshness making it something special.

MJ

10 servings

Sunday Pot Roast

A traditional one pan pot roast with potatoes & carrots with a hint of thyme and rosemary with a rich gravy perfect for your next family or Holiday dinner

20 minPrep Time

4 hrCook Time

4 hr, 20 Total Time

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Ingredients

3 lbs boneless beef chuck roast

1 tbsp salt

1 tbsp pepper

1 tbsp garlic powder

4 tbsp flour, divided

2 tbsp butter

2 tbsp extra virgin olive oil

1 lb carrots, peeled and cut in half

4 shallots, peeled & cut in half

5 garlic cloves, peeled and cut in half

1 tsp salt

1 cup dry red wine

3 cups beef stock, divided

4 sprigs fresh rosemary

4 sprigs fresh thyme

1 lb baby potatoes, I used multi-colored potatoes

Directions

Preheat oven to 300

Season pot roast with salt, pepper and garlic powder on all sides

Sprinkle 2 tbsp flour on all sides of the roast, set aside

In a large dutch oven heat butter and olive oil over medium-high heat

When hot carefully add in seasoned roast and brown on all sides, letting a crust form before turning to the next side, about 4-5 minutes per side

Once roast is all browned remove and set aside

To the dutch oven add in peeled carrots, shallots, garlic cloves & salt

Cook until soft, stirring often

Stir in red wine, making sure to scrape up all the browned bits on the bottom of the pan

Stir in 1 cup beef stock and 2 sprigs of rosemary and thyme

Bring to a boil

Place roast back into pot, moving veggies around as necessary

Place potatoes around roast

Pour in additional beef stock to come half way up the side of the roast

Place renaming rosemary & thyme sprigs on top of roast

Cover & bring back to a boil and then place into the oven

Cook for 3-4 hours, or until roast is falling apart with a fork, checking about 1/2 way through and adding in more beef stock if needed, you want there to be enough liquid that is always about 1/2 way up the side of the roast

When cooked remove roast from pot and place on a large serving platter

Using a slotted spoon remove veggies and place around the roast

Cover platter with foil to keep warm

In a small bowl combine remaining 2 tbsp flour with 1/2 cup beef stock until smooth

Heat remaining liquid over medium heat

Pour in flour mixture and bring to a boil, whisking often, until gravy begins to thicken

Taste and adjust seasoning as needed

Let mixture thicken to your desired consistency and then pour into a serving bowl

Serve over cooked roast

ENJOY!!

Notes

Each serving is 8 WW+ points:

Nutritional Info Calories 358 Calories from Fat 124 Total Fat 13.8g Saturated Fat 5.2g Trans Fat 0.0g Cholesterol 128mg Sodium 1072mg Potassium 783mg Total Carbohydrates 9.0g Dietary Fiber 1.5g Sugars 2.6g Protein 43.1g Vitamin A 153% - Vitamin C 6% - Calcium 3% - Iron 146% Nutrition Grade C+

7.8.1.2

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In the end this was hands down the BEST roast I have EVER made.  There is just something so special about this traditional roast, making it the perfect choice for your next family or Holiday dinner…plus your whole house will smell amazing!!

Make everyday sparkle – MJ