Perfect Pot Roast

Sundays are special days for us, so I always try to cook something a little more special than the things I cook during the week. This usually involves either roasting something or challenging myself to something slightly more complicated– except today, since my husband had the man-flu (which is WAY worse than the regular flu I had a few days ago!) And my little guy was sick and needed my full undivided attention, I wanted to make dinner as simple as I possibly could- and you don’t get much more simple and delicious for a sunday dinner than a good pot roast!

So now I have to confess something. This is really embarrassing, but until today I always thought a pot roast was called a pot roast because it was made in a crock POT. I had NO clue you could put meat in a pot in the oven and roast it. I’m not even joking. Total blonde moment, [which won't surprise anyone who knows me!] But in my defense I haven’t really ever had a real pot roast before. My mum never made one… I have never ordered one at a restaurant, and if someone else had served me one, I would have been oblivious to the way it was cooked anyway. So who really knows? Maybe I have. But what I do know is that today I cooked my first REAL pot roast, and it was awesome, [and I learnt something new!] Here is the awesome recipe I copied from the Pioneer Woman.

Ingredients:
Chuck Roast [3-4 Lbs] 2 onions
6-8 carrots
kosher salt
pepper
beef stock
thyme
rosemary
red wine
garlic & button mushrooms optional.

Directions:
In a dutch oven, melt a little butter in a Tbsp olive oil Slice two onions in half, then peel and cut off the ends. These are special onions grown by my father in law! [I get all the potatoes and onions I want for free!] Gotta love that.
Put them face down in the hot dutch oven and cook for a minute until browned, then flip and brown the other side. Transfer to a plateWash 6-8 carrots really well [but don't peel them], then cut into thirds  and put them into the same dutch oven to brown. About 1-2 minutes. Transfer to a plate Generously season the meat with kosher salt and pepper Heat more oil in the dutch oven if needed, and sear the meat on all sides. (About 3 minutes per side) until nice and brown. The browner the better. Remove the meat, and then deglaze the pan. Turn it to high heat, then add a splash of red wine and some beef stock and simmer until it reduces to 1 cup. Then using a whisk, scrape the pan, making sure to get all of the brown bits. Add the meat and vegetables back to the dutch oven, then add liquid until it reaches half the way up the meat. (About 3 cups). This can be red wine, beef stock, water, or a combination. I used all beef stock. Season with rosemary, thyme, parsley, oregano- or whatever seasonings you love (fresh or dried).
Cover then put in the oven to bake at 275degF for 3 hours (for a 3 pound roast) For a 4-5 pound roast, you’ll need around 4-5 hours Transfer the meat to a carving board Then pull apart with forks and serve with mashed potatoes, alongside the veggies and gravy from the pot Whoops I forgot the mushrooms! I <3 mushrooms!

I can’t believe I only just discovered how to make a real pot roast for the first time ever. How long have I been cooking on this Blog now? How long have I lived in America where people make pot roasts every day? How many pounds of beef and chuck steak do I have in my freezer? These are all important questions…. but the one i’m asking myself the most is: “Why do I have dark hair?” My brain clearly belongs to a blonde girl, so it hardly seems fair that I have to deal with unwanted hair AND ditzy aha moments! AND on top of it all– a husband with the man flu!

At least for now I have found a delicious, effortless sunday meal that allows me to worry about more important things…..

Hope you all have a great night and that you’re happy and well and flu-free!
<3 Sarah