Don't think I forgot about Halloween, now. Although, I didn't make any mention of it yesterday, I did celebrate in full force. I also made a very hearty and flavorful pot roast. Simple, robust and an old fashioned favorite, pot roast is always one of those dishes that warms you down to the soul. I always love the aroma from slow cooked beef and even more so, I love going about my business while dinner is cooking all day long.
1 3 LB Beef Chuck
1 Tbsp olive oil
1 Tbsp of butter
1/4 cup of flour
Salt Pepper
1 1/2 cup of red wine
1 12 oz container of low sodium, natural beef stock
4 large or 6 small red potatoes
1 brown onion
6 carrots, peeled and cut into thirds or fourths
4 cloves of garlic, peeled and smashed
1 tsp of peppercorns
1 bay leaf
1 sprig of rosemary
Heat olive oil and butter over medium heat in a large skillet. Lightly flour and season beef with salt and pepper. When oil is hot, gently place the beef in the pan. Sear the outer layer of the beef, turning after about a minute or so on each side. Remove from heat. Layer onions and garlic in a stock pot or slow cooker. I used a slow cooker for this recipe. Pour in wine and broth, add carrots, bay leaf, rosemary and peppercorns. Turn heat on medium, then to low when brought to a simmer. In the slow cooker, on low heat cook for about 6 hours, on high about 4 1/a hours. Test to see if the beef is cooked by the tenderness of the meat. Serve hot.
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