Sunday, October 21, 2012
pot roast, the ultimate comfort food, a family favorite.
There are two smells that will always remind me of my mama. The first is the smell of pine sol. Ask any of my cousins, I think we all think of the house I grew up in when we small that! The other is pot roast. For me it's the ultimate comfort food because there was nothing I loved more growing up than walking in the door and smelling that mom had put a roast in the oven. It's so funny because if you've never made a roast it seems a little intimidating but truly there isn't much that is easier to prepare! It was the third thing my mom taught us to make. The first was how to heat up campbell's soup, the second was kraft mac n cheese, and the third was pot roast. See! That's not so intimidating now is it? :) And what's fabulous is that it's a one pot meal so dinner is done and out of the way with only 1 pot to clean up after dinner! It's such a cozy thing to make in the winter! Discovering the flavor of adding fresh rosemary, red wine, and fresh thyme to the roast rocked my world and took this home cooked meal from ordinary to extraordinary!
For the roast you will need:
1 chuck roast.
1 large bunch of carrots
Your favorite type of potatoes
1 large onion
3-5 cloves of garlic left whole
2/3- 3/4 cup red wine
2/3- 3/4 cup beef broth
1 fresh sprig of rosemary
2 fresh sprigs of thyme
freshly ground pepper and salt to taste
Salt and pepper your roast, then place it into a roasting pan. Cut the carrots, potatoes, and onion into large chunks; place them with the garlic around your meat. Pour the wine and beef broth over the top. Place the rosemary and thyme on top of your meat then cover with a lid or foil.
Cook at 325 degrees for 4 hours.
That's it! It doesn't get much easier than that!!