Comfort Pot Roast
People always ask me what my favorite comfort food is, and it just might be pot roast. For me, there's nothing better on a cold day than a hearty pot roast.
The house will smell so good with it slow cooking in the oven all day. Serve it with delicate chive buttered noodles or mashed potatoes.
Comfort Pot Roast
Prep time: 99
Cook time: 3 hrs 30 min
Total time: 99
Yield: 4 servings
Ingredients
- One 4-5 pound chuck roast
- 1/4 cup flour
- 2 tablespoons canola oil
- 2 onions, peeled and quartered
- 4 large carrots, split lengthwise and cut into 1 1/2-inch pieces
- 2 leeks, cleaned and sliced into half moons
- 2 cups sliced white button mushrooms
- 2 whole peeled garlic cloves
- 1 cup red wine
- 1 quart reduced-sodium beef broth
- 2 tablespoons tomato paste
Cooking Directions
- Preheat oven to 300°F. Season all sides of roast with salt and pepper. Dredge in flour.
- In a large Dutch oven, heat canola oil over medium heat. Brown roast, 4 to 5 minutes per side. Remove roast and set aside.
- Reduce heat under Dutch oven to medium and add onions, carrots, leeks, mushrooms, and garlic. Cook, stirring occasionally, about 5 minutes. Add wine scrape up any browned bits with a wooden spoon. Stir in broth and tomato paste; add salt and pepper to taste.
- Place roast back into the Dutch oven and nestle it in the broth and vegetables. Bring the liquid to a low boil. Cover and put in the oven for 3 to 3 1/2 hours, until beef is fork-tender.
- Remove roast to a cutting board and slice. Spoon the pan juices and vegetables over the beef when serving.
