The Flavor Vault: It's January and I'm cold!

Pot Roast that warms the Soul

We have had the warmest winter I can remember and while the thermostat reads 12 degrees with no wind, I just can't seem to get warm. It is one of those VERY rare Saturdays where I have an entire afternoon off from normal weekend activities and I find myself wanting to cook. I want to cook something that will warm my soul and comfort my family during these long, dark winter days. I'm thinking comfort food but not sure what so I warm up the car and head to the store. After milling around and not finding anything jump out at me, I see a bunker with Black Angus Chuck Roast. Buy one and get the carrots, onions and potatoes for free. Not able to decide on anything else I decided to go with the bargain and make Pot Roast.

Like many foods, I make pot roast maybe once a year at most. It's certainly not healthy for you and you need to be at home for a length of time I seldom have. I guess today is the day. I never really make it exactly the same way but today is the day I keep true to my commitment and document. Here is goes....

4 Lb Chuck Roast (Approx)
1 Lb carrots, peeled and cut into 1-2" pieces
2 stalks of celery cut in half
2 large onions
1.5 Cups Red Wine - Pick something you enjoy

1.5 Cups Beef Stock

28 oz. diced tomatoes

3 Large Garlic Cloves

2 stems fresh Rosemary

4 stems fresh thyme

2-3 Bay Leaves

Olive Oil

Salt

Pepper

Pat Dry and season all side of the beef with Salt and pepper.
In a large Dutch oven heat a tablespoon or two of oil over fairly high heat.
Brown ALL sides.
Pour in the tomatoes, stock and wine
Scatter the vegetables and herbs around the pot roast,(Season them with salt and pepper.
Cover the pot tightly and put in the oven at 325 for 2.5-3 hours. Every 30 minutes or so base the roast.
Once fork tender it is ready.
Remove Celery and throw away
Ladle the juices with tomato, onion and herbs into a blender and puree until a nice thick sauce is formed. (Leave the carrots and beef covered)
Slice beef into service sizes, cover with some sauce and carrots
Serve over Yukon Gold mash potatoes