Pot Roast

I am sure most of us grew up with a memory of our mom or grandmother making a classic pot roast which was usually served with mashed potatoes. I can remember coming home from school on a cold winter day and, as soon as I walked in the door, I could tell from the wonderful aroma throughout the house that pot roast was cooking. It was definitely going to be a “comfort food” dinner that night.

Many years later I made a change to the basic pot roast recipe that I was so used to. I added a good red wine to the cooking liquid. The combination of the red wine and beef stock adds an incredible flavor and richness to this dish.

I love a meal I can prepare in one pot where you throw everything into a Dutch oven and forget about it for hours. How simple is that? Then finally after many hours, it time to eat this rich and delicious slow cooked meat that is so tender it just falls apart. The last time I made this pot roast I served it over creamy polenta. WOW, what a great combination!  I think this pot roast recipe is truly out of this world.

Pot Roast

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Ingredients

• 3 - 4 Pound Beef Chuck Roast
• 1 Cup Onions (finely chopped)
• 1 Cup Celery (finely chopped)
• 1 Cup Carrots (finely chopped)
• 4 Cloves Garlic (finely chopped)
• 2 1/2 Cups Beef Stock
• 1/2 Cup Red Wine
• 1 Tablespoon Dried Thyme (or 2 tablespoons fresh thyme)
• 1 Teaspoon Salt (extra for beef roast)
• 1/2 Teaspoon Black Pepper (extra for beef roast)
• 2 Bay Leaves
• 2 Cups Carrots (large dice - add to dutch oven half way through cooking process)
• 1 Batch Creamy Polenta (see recipe below)

Directions

Salt and pepper roast then sear all sides in a large sautéed pan, this will take about 10 minutes.
Add 2 tablespoons olive oil to a large dutch oven and sautéed onions, celery and carrots for about five minutes. Add garlic and cook an additional one minute.
Add salt, black pepper, thyme, bay leaves, red wine and beef stock and bring to a boil.
Add beef roast, cover and place in a preheated 300 degree oven for 4 hours.
Turn roast every hour and at 2 hour mark add the 2 cups of large diced carrots.
After about 4 hours remove roast from dutch oven and set aside. Beef should be very tender. Reduce liquid by half or your desired thickness.
Serve over creamy polenta or mashed potatoes.

Creamy Polenta

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Ingredients

• 2 Cups Heavy Cream
• 2 Cups Milk
• 1 1/2 Teaspoons Salt
• 2/3 Cup Cornmeal
• 1/2 Cup Parmesan (grated)
• 1/4 Cup Chives (fresh & chopped)
• 4 Tablespoons Unsalted Butter

Note

Recipe from Bold Italian by Scott Conant

Directions

Heat the cream & milk over medium-high heat until small bubbles appear, then add salt and whisk until frothy.
While whisking, add cornmeal. Once it comes to a boil, whisk for an additional three minutes.
Cover pan, reduce heat to low and cook until cornmeal is tender, about 1 1/2 hours. Stir about every 10-15 minutes. A skin will form on the sides and the bottom of the pan while it cooks (unless you are using a nonstick pan). Don't worry, this is suppose to happen as it gives the polenta a slightly toasty flavor.
Right before serving, add the butter, parmesan cheese and chives. If the polenta is too thick you can add a little milk.