Company Pot Roast
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One thing on my list was Company Pot Roast. I know you are probably wondering why a pot roast made it on my to do list but the reason was a simple one. The pot roast needs to cook in the oven for 2-2 1/2 hours and I just don’t have that kind of time after work. There’s also a but of prep work to be done with all the chopping of the vegetables.
Once everything is chopped and placed in the pan it’s a waiting game until two hours have passed. Then a sauce is made from the veggies and drippings in the pan. The sauce was thick and tasted of vegetables and herbs. It went perfectly with the pot roast and the rest of the vegetables. The vegetables and pot roast cook in a red wine and tomato sauce which gives the pot roast some much needed flavor.
Company Pot Roast (adapted from Delightfully Dowling)
1 (3-5 lb.) boneless beef chuck roast
1 t. sea salt
1 t. black pepper
1/4 c. flour
2 T. olive oil
1 c. carrots, chopped
1 onion, chopped
1 c. celery, chopped
2 leeks, white & light green parts
5 garlic cloves, minced
1 1/2 c. merlot
1 (28 oz) can whole plum tomatoes in puree
1 c. chicken stock
1 t. thyme
1 t. rosemary
1 t. black pepper
1 T. butter
2 T. flour
1. Preheat the oven to 325 degrees.
3. Place the roast in the skillet and sear on one side for 4-5 minutes or until nicely browned. Flip the roast and sear on the other side. Turn and sear the ends as well. Remove the roast and place in a 9 x 13 baking dish or a roasting pan.
5. Add the wine to the vegetables and bring to a boil. Stir in the tomatoes, chicken stock, and additional black pepper to taste.
6. Pour the mixture over top of the roast in the pan and sprinkle with rosemary and thyme. Cover with foil and bake in the over for 2 hours or until a meat thermometer reads 160 degrees. Reduce the temperature to 250 degrees after about an hour to keep the sauce at a simmer.
7. Put the puree in a saucepan over medium heat. Add in butter and flour and simmer for 5 minutes. Add salt and pepper if needed.
This post linked to:
Tasty Tuesday, Trick or Treat Tuesday, Totally Tasty Tuesday, Tempt My Tummy Tuesday,
It’s A Keeper Thursday,
Umm I need this in my life ASAP. Amazing!
I don’t eat beef but that actually looks good and its no fun cooking something you can’t taste. I’ll tweet because somebody is ALWAYS looking for a recipe.
Shannon, I do the same thing, but I brown my roast the night before to give it more flavor. It takes time, but the prep can be done after kiddos go to bed. Delicious!
Thanks for another recipe — love mixing up flavor profiles.