Pot Roast is one of my most favorite Comfort foods. You know like cookies, casseroles or your favorite cake. Comfort food is all I am craving these days. I know I should be focusing on eating healthier and all that, but honestly all I want is food that warms my soul. Roast is one of my most favorite comfort foods and this roast is my MOST favorite.
Fall Apart Pot Roast
To me the mark of a GREAT pot roast is if it falls apart. I mean is there anything better than a super tender pot roast that literally falls apart when you stick a fork into it? I don’t think so.
Even better you will not believe just how easy it is to make! No really it is!!
Oh the Veggies!
As in any traditional roast I am all about the veggies that cook with the roast. I just love how tender they get and oh the flavor… I MEAN COME ON!!!
For this roast I stayed super traditional with shallots (or onions), carrots & baby potatoes. I have also used fennel and parsnips. Really you can use most anything you have on hand that is hearty and can stand to be cooked a while.
Let it Cook!
The key to a traditionally cookie roast is letting it cook for a while and not messing with it. Now I know how hard it is to just let it cook and look at it, but you honestly you just need to let it be.
There is just some extra magic that happens if you don’t constantly open the dutch oven. In my experience it just makes the roast even more tender and more flavorful. You can do it… I have faith in you!!
Oh the GRAVY!
Now for me one of the best parts of a roast is the gravy. This roast makes one of the best gravies I have ever had! The combo of the spices, herbs and wine with the stock really do work together to make a super flavorful gravy that is just perfection (in my humble opinion).
A little secret about me… I love to make an open faced roast beef sandwich on toasted sourdough the next day and smother it with this gravy…. MY MOUTH IS WATERING JUST THINKING ABOUT IT!!
You need this Pot Roast NOW!!