Evidently this roast can be made on any given day. I just have this vision of a lovely Autumn Sunday Night Supper with the family….call me sentimental but it just feels right.
I love roasts. When it comes to cooking I usually like complex flavors but every now and then you just want the food to taste…well….to taste like what it is; beef should taste like beef. Simple, unpretentious and feed a family. Something that could possibly warm your soul.
3-4 pound roast (look for something on sale, it will cook for such a long time I bet you could cook a shoe and it’d taste good!)
1/2 cup flour seasoned with 1 teaspoon each salt and pepper
salt and pepper (yes more)
1 medium onion roughly chopped
4-5 garlic cloves crushed and diced
2 celery rib chopped (1/2-inch pieces)
fresh thyme (I had 2 little branches)
fresh rosemary (1 branch)
2 bay leaves
4 cup beef broth (warm) (you could substitute with 3 cups broth and 1 cup red wine)
2 cups mushrooms halves
2 cups carrots cut into 1 inch pieces
5-6 red potatoes (or any color you like) cut into 1-inch pieces (I don’t even bother peeling them)
Heat your oven to 325 degrees
In a large bowl or plate put your flour, salt and pepper (1 teaspoon each) mix well and set aside.
In a large dutch oven heat 1 tablespoons olive oil and 1 tablespoon butter.
Salt and pepper your roast on all sides. Dredge your roast in your seasoned flour. Sear your floured roast in your hot pan/pot on all sides until a beautiful crust forms. Add your celery, onion, garlic, fresh thyme, fresh rosemary, bay leaves and warm beef broth. Place the lid on your dutch oven and put in your preheated oven for 2 1/2 hours.
Remove from the oven and carefully add your potatoes, carrots and mushrooms. Mix everything as best you can. Put your lid back on and pop back in your oven for 45 minutes, this time at 350 degrees.
Remove from the oven and let rest for a few minutes.
Should your sauce be too thin, simply use the beurre manie technique (2 tablespoons room temperature butter and 2 tablespoons flour) add to your sauce and whisk while bringing up to a boil. It should only take 1-2 minutes for your sauce to thicken nicely.
I wanted to serve my roast with this great recipe I found in my Food Network Magazine: pepper buttermilk biscuits by Bobby Flay!
Here’s the link to his recipe: Black Pepper Biscuits
I did cut the recipe in half because having 16 biscuits in our house is simply asking for trouble…I am a bit of a biscuit nut! YES….I am also a bit of a nut! It is what it is!
Printer friendly: Sunday Night Pot Roast
Peace and Soul,
find my recipe also here: