this roast is sooo good.
i've made it 3 or 4 times and it gets better and better.
a new favorite.
it makes the house smell crazy good and the gravy is fool-proof.
i know it's more of a winter meal, but it's been around 40 lately...
so it suits us!
last sunday i made rosemary polenta with it, and we loved it.
it is so much easier than mashed potatoes.
it tastes kinda like grits, and needs to be eaten right away
or it will clump up (like grits).
leftovers in a panini with sweet potato fries may be even better.
just meat and bread.
pot roast (adapted from giada)
about a 3-lb boneless beef chuck roast
2 T olive oil
1 onion, chopped
10 baby carrots, sliced
3/4 cup button mushrooms, sliced
3 garlic cloves, chopped
1/2 cup red wine
1 1/2 cups beef broth
preheat oven to 275.
pat the beef dry and season with salt and pepper.
in a heavy pot, heat the olive oil over med-high heat.
add the beef and brown on all sides, about 3 minutes per side.
remove the beef and set aside.
reduce heat to medium.
add the veggies and garlic and cook about 5 minutes.
add the wine and scrape down the bottom of the pot.
stir in the broth and add the roast back to the pot.
bring it up to a boil, cover the pot and place in oven.
let cook for 4-5 hours, turning the beef over once.
transfer the beef to a cutting board, tent with foil.
pour everything else in the blender to make your gravy.
pour your gravy back into the pot, and add a rosemary sprig if you want.
bring it to a simmer for about 5 minutes. season with salt and pepper.
if it's too thick, add some broth.
shred your roast with two forks, pour some gravy on top and serve with polenta, mashed potatoes, or cheese biscuits (also highly recommended - just didn't have a pic). so gooood!
ina garten's polenta:
HERE
enjoy!
by the way, does anyone have a good shredded pork recipe? :)
