Recipe: Pot Roast!

I love comfort food.  Well, actually all food, but I particularly love on a dreary day, filling the house with the wonderful aromas of something working it’s way to something yumalicious at the end of the day.  Today fits the bill exactly for some comfort food–rainy, dreary and generally yucky.  It’s also cool to be able to throw everything together and just sit back and let it happen.  This roast also works well at 4 hours on high in the crock pot, after you’ve seared it, and simmered with the broth and wine.  Hope you enjoy!

• cooking spay
• 1  (3-pound) boneless chuck roast, trimmed
• 1/2  teaspoon  kosher salt
• 1/2  teaspoon  freshly ground black pepper
• 2  cups  coarsely chopped onion
• 1  cup red wine
• 2 teaspoons dried thyme
• 1 teaspoon crushed dried rosemary
• 3  garlic cloves, sliced thinly
• 1  can beef broth
• 1  bay leaf
• 1 cup baby carrots
• 1 – 2  large red pepper/s, cut into wide strips

Preheat oven to 350º.

Spray a large Dutch very thoroughly with cooking spray over medium-high heat. Sprinkle chuck roast with rosemary, salt and pepper. Add roast to pan; cook 5 minutes, turning to brown on all sides. Remove roast from pan. Add onion to pan; sauté about 5 minutes or until tender.

Return browned roast to pan. Add the red wine,  garlic, beef broth, carrots and peppers and bay leaf to pan; bring to a simmer. Cover pan and bake at 350° for 2 1/2 hours or until the roast is almost tender.  Remove bay leaf from pan; discard.

This roast makes exceptional leftovers.  I usually saute onions, garlic and mushrooms, sometimes peppers too the next day in butter, cut the leftover roast into bite sized pieces and simmer in the leftover juices until heated through–adding a splash of worchestershire sauce.  Take off from the heat, add about 1/2 cup of sour cream and then serve over wide egg noodles.