A filling, classic Sunday roast that warms the heart and sticks to the ribs. Take a break from life (or the big game) and enjoy a leisurely meal together.
Why are Sundays for roasts? I have no idea. Ask the British.
"It's like a time machine in my mouth, transporting me back to Grandma's house." – Winston A.
Sunday Pot Roast
Ingredients
2 lb chuck roast, shoulder cut
2 tbsp olive oil
1 onion, chopped
3 cloves garlic, minced or pressed
2 tbsps tomato paste
2 tbsp all-purpose flour
1/2 cup dry red wine (cooking wine is fine)
2 cups beef broth
2 lb small yellow potatoes
1 lb carrots, cut into chunks
1 lb mushrooms
2 bay leaves
1 bunch fresh parsley
1 bunch fresh thyme
salt and pepper to taste
<IC>
Directions
Utilities: one pan, slow cooker
Season the roast with a little salt and pepper. (If you're using cooking wine, note that it is salted and you can omit this additional salt.) Heat a pan on medium-high heat and brown the roast by cooking for about 2 minutes on each side
Put the roast in a slow cooker, and top with all ingredients. Bind together the herbs and bay leaves with a little string to make them easier to retrieve after cooking.
Cook for 6-8 hours on low heat.
Remove the herb bundle and serve your Sunday Pot Roast hot. Enjoy!
Reduce food waste: I recommend buying tomato paste in a squeeze tube so the remainder stays fresh longer. If you have a mini can of paste, you can add a little extra to the roast so it won't go to waste.
Comments