Pot Roast, cooking for a couple of hours in the oven, making the whole place smell like comfort food is what a lazy Sunday is all about. There’s something about a simple pot roast of beef, local vegetables, and potatoes that takes the edge off chilly winter’s day. I remember last year with all that snow we were having. After putting the pot roast in the oven, I would go out and shovel, then have a wonderful warm filling meal ready after the labor.
Although it’s not snowing now, its going to reach about fifty today, but that’s no reason not to pick up a chuck roast and have one on hand. I’m sure the snow is out there just waiting until we’re not looking.
What you’ll need:
- 4 pounds boneless chuck roast
- 4 medium long island potatoes
- 2 fresh local carrots
- 2 fresh local parsnips
- 2 cups pearl onions
- 2 cloves garlic, minced
- 2 bay leaves
- 2 teaspoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup Duckwalk Windmill red wine
Preheat oven to 325 degrees F (165 degrees C).
Heat a heavy Dutch oven on top of the stove over medium high heat. Add oil, and sear meat in the center of the pan for 4 minutes. Turn meat over with tongs; sear all sides for 3 to 4 minutes on each side. Remove meat from pan. Arrange chopped carrots, chopped parsnips, pearl onions, and 1 bay leaf in the bottom of the pan.
Open a bottle of Duckwalk red and pour about a quarter cup over the veggies, and then sprinkle with salt and pepper. Return meat to pan, place remaining bay leaf on top of meat, add the chopped potatoes, and cover.
Cook in the oven for 30 minutes at 325 degrees. Reduce the heat to 300 degrees, and cook for 1 1/2 hours. Remove roast to a platter to rest for 10 to 15 minutes. Slice, and top with veggies and gravy. What to do with the remaining red wine? That’s what those round glasses are for… or you could mull it and enjoy it warm.