Had an AWESOME pot roast this evening...put together easily.
1 Angus beef pot roast, about 3 pounds
4 large carrots
3 large stalks celery
2 large potatoes, scrubbed
3 small white onions or 1 large yellow onion
2 large cloves garlic
1 c chicken stock
2 generous dashes Worcestershire sauce
1/4 c canned diced tomatoes with juice
1/2 c dry red wine
kosher salt, freshly ground pepper, Mrs. Dash original (yellow cap)
1 Tbsp fresh dill
1 Tbsp fresh parsley
2 tablespoons unsalted butter
1/3 c flour
Heat oven to 325 degrees.
In a large oven-safe Dutch oven or the like, brown the meat over high heat, seasoning generously with salt, pepper, & Mrs. Dash. While meat browns, chop vegetables in 1/2-inch chunks and coarsely chop garlic. Lift browned meat and place vegetables underneath it, saute all for 2 minutes. Off the heat, add Worcestershire sauce, tomatoes, chicken stock, wine, dill, and parsley. Cover and cook in oven for 2 hours, or until meat is fork-tender. Remove from oven, take meat from pot and trim off any excess fat. Cut butter into flour with fork or whisk. When butter and flour are thoroughly combined, add to pot with vegetables and broth and bring to a boil. Reduce heat and simmer for 2-3 minutes, stirring, until sauce thickens. Remove pot from heat, slice meat, and get the heck out of the way.
Serves 3-4 with leftovers for lunch!
(Measurements of salt, pepper, and Mrs. Dash are to taste; herb measurements and thickening roux measurements are approximate.)
Janny the Foodie