Hello blogger buddies and friends. It was an extra long hiatus from the blogging world for me, do pardon my absence. Our 3 week long vacation found us in England for 10 days and Switzerland for the rest of the time. Our trip to England this time was extra special as we celebrated my mother’s 90th birthday. My mother and family live in England, so it was great to have all the cousins and family together under one roof. Switzerland was just magical – I had often dreamed of going there and was absolutely tickled when that dream became reality. However, I’ll leave Switzerland for another post.
On our return home I became consumed with all the chores and errands that one has to tend to when spending so much time away from home. But here I am now, hopefully to stay. I hope everyone’s summer is going well. Today, I’m going to feature an old-fashioned beef pot roast. I enjoyed all the meals whilst on vacation, but after a while I long to be in my own kitchen. I’m sure I’m in the minority when I say that; I know most folks love a change and enjoy being away from the kitchen, do you? On our return home, I prepared more heart-healthy dishes, lots of fish, vegetables and low-carb meals. After a week or so, I heard moans and groans from my husband. It had been a few years since our last beef pot roast, so I surprised him one day, and boy you should have seen his grin from one ear to the other 🙂
Pot roast with vegetables
- 3 1/2 lb of beef shoulder or boneless chuck roast (look for a piece that is well marbled with fat for best results)
- 2 Tbsp olive or grapeseed oil
- Salt, pepper, Italian seasoning to taste
- 1 tablespoon dried thyme
- 1 tablespoon dried rosemary
- 2 large yellow onions, thickly sliced (about 4 cups)
- 4 cloves of garlic, peeled
- 1 cup red wine
- 2 tablespoons Worcestershire sauce
- 3/4 cup beef broth
- 1 bay leaf
- Several carrots peeled
- A few potatoes cut
- Brown the roast on all sides. Use a thick-bottomed covered pot (oven-proof if you intend to cook it in the oven), such as a dutch oven just large enough to hold the roast and vegetables. Heat 2 tablespoons of oil on medium high heat (hot enough to sear the meat).
- Pat the roast dry with paper towels. Sprinkle and rub salt, pepper and Italian seasoning, thyme and rosemary all over the meat. Brown roast in pot, all over, several minutes on each side. Don’t move the roast while a side is browning, or it won’t brown well.
- When the roast is browned, remove from pan and set aside. Brown the onions, carrots and potatoes and cook for about 5-10 minutes. Add the garlic and seasonings.
- Add roast, red wine, Worcestershire sauce, beef broth, extra spices, bay leaf, on top of the onions, garlic, carrots and potatoes. Cover and put it in the oven at 350 degrees F for 15 minutes, then drop it to 250 deg F.
- Cook several hours until fork tender. I cooked mine for 3 and a half hours in the oven.
Adapted from Simplyrecipes.com