Wednesday, February 25, 2009

Pot Roast with Vegetables

First off, a shout out to my Hubby in Beijing, China, us girls miss you! I hope you remember this dinner fondly!

I had been wanting to make a Beef Roast and this chica, and fellow pervert had a beautiful one featured on her blog created by our mutual dream Chef/Hottie, Tyler Florence.

It looked delicious and I wanted to try the method of cooking a roast on the stove top, which I had never done before. I had previously cooked them in either a crock pot or in the oven, braising a roast was new to me.



It was quick, delicious and the drippings made an insanely good gravy! And for once in my life, no tweakage, I pretty much made it as the recipe listed.

One thing I did do was roast the traditional vegetables that would accompany a roast separately in the oven. It was a brilliant idea if I so say so myself!


1 (3 to 4 pound) piece beef chuck roast, trimmed of excess fat
Kosher salt and freshly ground black pepper
3 tablespoons olive oil
1 can crushed tomatoes
1 cup water
2 yellow onion, halved
2 garlic cloves, chopped
1 bunch baby carrots
2 celery stalks, sliced
1 cup button mushrooms, stems removed and sliced in half
2 sprigs fresh rosemary
4 sprigs fresh thyme
2 bay leaves

Directions
Season all sides of the beef with a fair amount of salt and pepper. In a large Dutch oven or other heavy pot that has a tight cover; heat 2 tablespoons of the oil over moderately high heat.

Brown the meat on all sides, taking the time to get a nice crust on the outside. Pour in the tomatoes and the water.

Scatter the vegetables and herbs around the pot roast, season with salt and pepper; and drizzle with the remaining tablespoon of oil.


Cover the pot and reduce the heat to low. Braise for about 3 hours, basting every 30 minutes with the pan juices, until the beef is fork tender.

Slice the pot roast and arrange on platter surrounded by the vegetables.

Serve with the pot juices. (I used a stick blender to make it smooth) and thickened it up a bit with flour.

14 comments:

Donna-FFW said...

Umm, fellow perv here. Thank you for trying my recipe. I am beyond thrilled that you tried it!! How are you doing w/out hubby? Need new batteries yet? Your roast looks fantastic, Cheryl, and I am going to try roasting my veggies first next time. XXOO

Katherine Aucoin said...

Total comfort meal Cheryl! Everything looks gorgeous!

Anonymous said...

From Beijing Dude:
Yep, props to roasts w/veggies. Beats what i ate today fer sure. Love you honey. Later

Debbie said...

Cheryl the roast looks great. I had seen this on Donna's blog also and will have to give it a try sometime.....

Elra said...

Such a wonderful comforting meal. Delicious!
Cheers,
Elra

Cathy - wheresmydamnanswer said...

This is one of the hubbys fav comfort food dish!! Looks so wonderful!!

Pam said...

Great recipe Cheryl - I love pot roast. Roasting the veggies is a great idea.

The Blonde Duck said...

You're so much calmer than I would be. I probaly would have pitched a fit!

And I love the pot roast, btw.

NuKiwi said...

I am SOOO hungry right now and that looks really tasty!!! Better go rustle up some lunch, dammit!

Jan said...

This pot roast looks fab, and I love the roasted veggies.

MaryBeth said...

Your pot roast looks perfect...

Paula said...

Oh my gosh, this looks terrific! If your hubby checks your blog while he's gone, he'll chuck his work plans and fly home quick! What's caught my attention here is the red onion. I should cook with them more often; I usually use whites or sweets for cooked food and red for raw stuff. I'll be making that switch! YUM!

Kevin said...

I am craving pot roast again now.

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