My husband grew up eating roast too only his roasted came with roasted veggies on the side -- carrots, potatoes and onion cooked along side the roast in the oven. I will say, I'm not a fan of these veggies. They seem very bland to me and just not at all appealing. When I'm traveling Jeff will occasionally make this version of pot roast in the crock pot with some onion soup mix. Its a great option for when I'm not home.
This week I decided to create my own version of Sunday Roast. I really love how it turned out so I hope you'll try it.
2.5 - 3 lb. roast
2 onions, sliced
3 celery stalks, chopped into chunks
4 carrots, peeled and cut into chunks
2 cups red wine
1 15 oz. can beef broth
2 bay leaves
2 garlic cloves
Salt and pepper
Salt and pepper all sides of roast. Heat olive oil in dutch oven on stove top. Sear all sides of meat. Remove from pan and let rest. Put onions, carrots and celery in dutch oven and cook for 2 – 3 minutes. Reduce heat to med-low, add garlic cloves and cover for 10 minutes, until onions are translucent. Add red wine and beef broth to pan, raise heat, bring to simmer, add bay leaves and nestle meat down into liquid and veggies. Cover and move to 325 degree oven for 3 hours.
Remove roast from oven and let rest while you prepare the gravy. Use a slotted spoon to remove all the veggies, bay leaves and garlic from drippings. Put the dutch oven on the stove and turn on heat to med-high. Mix 2 T. corn starch with 1 cup of the juice and then pour back into pan. Bring to low boil, remove from heat and add 1/2 T butter.
Slice roast. Serve with veggies and gravy on the side.
I served mine with garlic mashed potatoes (recipe coming tomorrow!) and green beans.
|Roast, salted and peppered, going into hot pot|
|Roast, browned on all sides|
|Veggies in the pot|
|Veggies, ready for wine and broth|
|Roast, ready to go into oven|
|Roast, gravy, veggies....YUM!|