Non-Crock Pot Pot Roast

This was my first time ever not using my crock pot to make a roast. I don’t know if there was much of a difference, but it sure did make me feel like a gourmet chef spooning out the fat and mixing in wine and stuff. And also, it WAS really good – but still prob could have used the crock pot.

Ingredients:

Onion (I only used half because we don’t like onions)

2 carrots

2 ribs of celery

2 garlic cloves (I used about 5)

2 parsnips (didn’t know what the heck these were! Basically, they are a MUCH sweeter version of a carrot.)

3lb boneless chuck roast (I used angus)

olive oil

2 tsp sugar

2 cups chicken broth (called for 1 cup chicken, 1 cup beef, but I like chicken:) )

thyme (used parsley instead, but thyme would prob be better)

1 1/2 cups water

1/4 cup dry red wine

Chop the onion, carrot, celery into small pieces. Mince the garlic. Preheat oven to 300F.

Trim off any huge chunks of fat, leaving on a thin layer. Pat the roast dry with paper towels, then press in salt and pepper on all sides. Heat 2 tbsp. oil until just smoking, then brown your meat on all sides. Transfer the meat to a plate to sit. Add the onion, carrot, and celery to the fat in the pot and cook on medium until lightly browned, about 8 minutes. Stir in garlic and sugar (this is when it REALLY starts smelling good.)

Stir in broth and thyme, scraping up the bits on the bottom. Return the roast and any juice. Add water until it comes up halfway up the sides of the meat (you might not need any at all, I didn’t.) Bring to a simmer, cover, and transfer to the oven.

At this point, my dutch oven BROKE! The bottom fell right off and my food went spilling across my stove top. Luckily, I had just cleaned it all soooooo I just transferred everything to a glass dish.

Cook for 3 1/2 hours, turning every 30 minutes (roughly, don’t fret over the timing.)

Slice your parsnips, (I also added sliced mushrooms, which were PERFECT with the sauce at the end) add these to the liquid while in the oven, and cook for another 40 minutes.

Transfer roast to aluminum foil and tent, then do the same for your veggies. Let the liquid in the pot sit for a couple minutes, then scoop off any excess fat with a spoon. Add your wine, and cook over medium heat for about 8 minutes. Season with salt and pepper (mine didn’t need any of either.)

Put the veggies and roast back into the dish, then pour the sauce on top.

Note:

The original recipe also called for sliced potatoes to be added, but smelling our food, we were starving and didn’t want to wait for them to cook. Plus, I’d made mashed potatoes to go with it, so we were set in the potato arena.

 

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