I don’t eat a whole lot of red meat. I don’t have anything against it, in fact it’s my favorite meat, but it tends to be expensive. My kids took after me and can’t get enough steak! My five year old told me when I made this that he prefers the steak Tate (pronounced Tay-Tee, what they call my mom) makes. They make steak when we come to town, HUGE, amazing tasty steak! I don’t want you to think that this pot roast isn’t good, I have learned that to get my little guys to eat I have to call things by other names. So this pot roast was renamed steak for him. It didn’t work out well because then he thought he was getting a huge grilled steak. Whoops.
Lately I’ve been craving red meat. I’m not pregnant, maybe just short on iron, who knows. All I know is that I needed red meat and I needed it to be delicious. When I’m trying to be good with my budget I will try to make a pot roast using a chuck roast. It is usually not as expensive a cut of meat and satisfies my craving. I found this pot roast recipe years ago over on the Food Network and gave it a try. I am soooo happy that I did. It is crazy amazing. It smells so good right away, that your mouth is drooling the whole time it’s cooking. There is red wine mixed with the beef stock used to cook it in. That mixed with the fresh thyme makes it smell amazing and taste even better. The alcohol is completely cooked off by the time you eat and the only thing left is a rich deep flavor and aroma. (Don’t I sound fancy!) It’s the perfect mix of a comfort food that is good enough to serve to company. It is the perfect Sunday family dinner. Give it a try this week, you’ll be so happy you did.
- preheat the oven to 350 degrees
- sprinkle salt and pepper on all sides of the roast
- heat oil in dutch oven over med high heat
- sear the chuck roast on all sides
- stand roast up on side and add onions and allow to brown slightly
- add garlic and tomato paste
- lay roast flat on top of onions, garlic and tomato paste
- pour the wine and beef stock over the meat
- add thyme and bay leaves to the liquid
- cover and bring to a simmer
- place in oven and cook for 1 1/2 hours
- add carrots and potatoes and place back into oven to cook another hour
- serve on a platter surrounded by vegetables and covered with juices from pot