It’s official: Punxsutawney Phil predicted six more weeks of winter this past week. When it’s cold and snowy, I like nothing better than a warm comforting meal; especially the aroma that permeates every room of my house as it simmers on the stove for hours.
My family loves this pot roast recipe from Tyler Florence. I serve it with mashed potatoes and peas.
Be sure to share your favorite recipes in the comments section. I’d love to try them.
- 1 (4-pound) beef chuck roast
- kosher salt and freshly ground black pepper
- 3 tablespoons vegetable oil
- 1 large onion, sliced
- 2 carrots, peeled, thinly sliced
- 2 ribs of celery, thinly sliced
- 5 cloves garlic, smashed
- 2 tablespoons all-purpose flour
- 1/2 cup red wine
- 1 (15-ounce) can chopped tomatoes, in juice
- 2 cups beef broth
- 1 teaspoon dried thyme
- 2 bay leaves
- 1/3 cup coarsely chopped fresh flat-leaf parsley, optional
- 1 tablespoon red wine vinegar
1. Preheat oven to 350ºF.
2. Heat large dutch oven, with lid, over medium-high heat. Season the meat generously with salt and pepper. Add the oil to the pot, lay the meat in the pan and sear on both sides until brown, about 10 minutes. Transfer the meat to a plate. Pour all but about 2 tablespoons of oil from the pan.
3. Add the onion, celery, and garlic to the pan and cook until vegetables are tender, about 8 minutes. Add the flour and use a wooden spoon to scrape up any browned bits that cling to the bottom of the pot. Add wine and tomatoes and cook until liquid has thickened, about 5 minutes more. Add broth, thyme, and bay leaves and bring to a boil. Return roast to pot, nestle it in liquid, cover, place in the oven, and cook until the roast is just tender, about 1 1/2 hours. Remove lid and continue to cook uncovered until tender, about 1 hour more.
4. Transfer the roast to a plate and cover loosely with foil. Skim the fat off the surface of the liquid and discard. Bring the sauce to a boil over medium-high heat and cook until thickened. Stir in the parsley and vinegar. Add salt and pepper, to taste. Keep the roast warm in the sauce until ready to slice.
5. Slice pot roast across the grain and lay on a platter surrounded with vegetables. Pour some sauce on top and serve the remaining sauce on the side.
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