What could be better on a winters day than a warming, homely, rich and glossy pot roast? This is always a winner and is a one pot meal! It is just perfect for a busy day and it’s always great to come back to a meal that looks like it has taken you hours to prepare but was actually really quick and easy to prepare…I like to not mention that part to the rest of the family…!
This feels like a really decadent family meal but it is so easy to prepare and uses a great cut of meat. Ummm…feeling hungry already…
You will need: –
- One 3-4 pound Chuck Roast
- 6 carrots
- 1 onion (chopped)
- 2 sticks celery
- 4 sprigs Rosemary
- 4 cups beef stock
- 1 cup red wine (optional)
- Two 14.5-ounce cans chopped tomatoes
- 1 garlic clove (minced)
- 1 tbsp tomato paste
- 1 heaped tbsp flour
- 1 tsp sugar
- 2 tbsp corn starch
- 3 tbsp olive oil
- 1 tsp kosher salt
- 1/4 tsp freshly ground black pepper
Preheat the oven to 275 ·F.
First you need to chop the carrots (no need to peel just thoroughly wash the carrots well..don’t you just love it when no peeling is required…or is that just me!), celery and onion. I tend to cut my carrots at a slant and keep them fairly chunky as our kids love them that way but you can chop them smaller.
Next put half of your olive oil into your Dutch oven or large pot and heat it until it is really hot and lightly brown the celery and carrots and onion. Stir gently then remove all of the ingredients from the pot and set aside. Remember this is just to brown them as they will continue to cook in the oven.
Now it is time to mix the flour, salt and pepper together and use this to lightly dust the meat.
Next add the rest of the olive oil and whilst the pan is still really hot, brown the meat – this will take a quick minute per side. Now remove the meat from the pan and set aside.
Whilst the pan is still hot, add the red wine and whisk constantly for a minute or two as you deglaze the pot (it should be sizzling away)! If you do not have or like to use wine then beef stock will also work but the wine really adds to the depth of flavor.
Now remove the pot from the heat and place your meat back in the pot followed by the vegetables (celery, carrots and onion). Next add in the tomatoes, minced garlic, beef stock, sugar and tomato paste and gently mix. Finally submerge the rosemary under the liquid and put it in the oven with a lid on for 4 1/2 – 5 hours until the meat is falling apart.
Once the time is up combine your corn starch with 4 tbsp of water in a bowl and then add it to your pot and put the pot back in the oven uncovered for a further 10 minutes.
Next remove the pot from the oven and also remove the rosemary stalks from the pot. Now shred the already falling to pieces meat and mix well…looking good…
You should have a beautifully rich glossy and thick consistency which is divine when served with silky mashed potatoes or even on its own! – enjoy x♥x