, , , , , ,

Pot Roast – image (c) Cheryl Shanahan


The season of braising, stewing and roasting is upon us, my friends. What better way to perfume your home on a crisp autumn Sunday afternoon than with a bubbling pot full o’ love in your oven?

Pot Roast
Serves 4-6

3 lb Boneless chuck roast
flour (for dusting)
olive oil
large onion, diced
4 c beef broth
1 bottle stout or dark beer
14 oz canned tomatoes
2 carrots, peeled and coarsely chopped
2 ribs celery, choppped
8 small white potatoes, peeled

1. Preheat oven to 325. Dust beef with flour and season with salt and pepper.

2. Heat 2T olive oil in heavy pan (I swear by my Le Creuset) over medium heat. Brown beef approx 4-5 minutes on all sides (add more olive oil to pan if you need it) until each side is browned with a nice crust. Set beef aside.

3. Add onion and cook until translucent, approximately 5 minutes.

4. Add beef broth and stout. Bring liquid to a boil, stirring the pan to loosen any bits from the bottom of the pot. Reduce heat.

5. Put beef back in pot with carrots and celery. Bring to a boil again, and then place in oven, covered with a lid.

6. Roast for 2 1/2 hours. Add potatoes and cook for another hour.

7. Slice against grain to serve.