Pot Roast

Pot Roast is a classic dish that is easy and inexpensive to make. It’s my favorite thing to cook on a lazy Sunday because it fills the house with delicious smells and requires very little attention. I use red wine, beef broth and fresh thyme to give it a rich Bourguignon flavor and serve it with crusty bread and horseradish.

Prep time: 20 minutes Cooking time: 3 hours Serves: 8

  • 5-6 pound pot roast
  • 1/2 cup diced pancetta
  • 1 lb sliced cremini mushrooms
  • 2 large carrots diced
  • 1 medium yellow onion, diced
  • 2 garlic cloves minced
  • 1 can tomato paste
  • 3 cups red wine divided
  • 15 oz veal stock or low sodium beef broth
  • 1 bunch fresh time (5 or 6 sprigs)
  • Salt and pepper
  • 2 Tbsp. canola oil

Pat your beef dry and sprinkle liberally with salt and set aside. Brown the pancetta in 1 Tbsp of canola oil until crisp and set aside. Sauté the mushrooms in pancetta drippings and set aside. Add a tablespoon of canol oil to the pan and seatr the beef on both sides until well browned About 15 minutes total. Set meat aside.

Saute onions and carrots in the pan until brown before adding the tomato paste. cook the vegetables and paste for about two minutes then add the thyme. Add 2 cups wine and scrape any brown bits from the bottom of the pan. Simmer the wine for about five minutes to reduce a little.  return the beef to the pan and and add the stock. Bring the liquid to a boil then reduce to a simmer. Simmer for about three hours with the top partially on leaving a small crack for some steam to escape. Allow the roast to cool completely before removing it from the liquid and setting it aside.  Heat the braising liquid and a 1 cup of wine  And reduce it by half.  Wisk in flour and butter mixture until sauce thickens.  Add the beef back to the pot with the pancetta and mushrooms. And warm through.