pot roast--in a pot.

i mentioned in the comments on chellae's post that a friend had made a delicious pot roast for me last summer. i emailed him to request his recipe. i'm posting his email below:

Dr. Rob's Pot Roast:
Use a chuck roast or a 7-bone roast no smaller than 3 pounds...bigger if you can. Salt and pepper the meat well...I sometimes use seasoning salt as well.

In a heavy Dutch oven or pot just a little bigger than the meat heat some oil (2-3 Tbs any kind) and brown the meat on all sides...this will help develop a rich flavor...add 1-2 cups of red wine (there is no alcohol in it at the end) which is needed for the acid component for tenderizing and a can or two of beef broth (homemade is better...and chicken broth will work too!) until there is liquid covering half way up the meat...add a couple of quartered onions on top and bring to a simmer...

cook covered on low (also can be done in the oven at 320F) for 3-5 hours turning the roast after 2 hours...the meat will be almost falling apart when it is done...remove meat from pot and wrap in foil and keep warm...

in the pot with the remaining liquid, add quartered waxy potatoes and baby carrots (one medium potato per person and about 1/8-1/4 pound of carrots per person) as well as 2-3 quartered onions (the ones you used before are almost mush by now) and a little salt and pepper and cook until just done (sometimes you need to add some more broth)...Remove vegetables and keep warm...

Thicken gravy/jus if you like (Burre blanc or a little flour and water slurry) and return meat and vegetables to pot to warm...

Serve with a salad and crusty bread...


i can attest to this roast's tastiness. it was absolutely delicious.