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Thursday, October 25, 2007

Pot Roast

Pot roast is one of my favorite dinners. It takes longer to cook, because you have to melt that tough connective tissue, but you don't actually have to do much to it. Turn it to a low simmer, and let it cook away. Make sure you use a pan with a tight fitting lid, or your pot roast may turn out dry. If using a slow cooker, just brown the meat, then put it in the cooker. Serve with a spinach salad and garlic mashed potatoes, or add carrots and potatoes to the pot.

Pot Roast

3 to 4 lb of beef shoulder or boneless chuck roast
1 Tbsp olive oil
salt and pepper to taste
1 large onion, chopped
4 cloves of garlic, peeled
1/2 cup of red wine

Use a thick-bottomed covered pot, such as a dutch oven, just large enough to hold roast and vegetables. Heat 1 Tbsp of oil on medium high heat (hot enough to sear the meat). Sprinkle and rub salt and pepper all over the meat. Brown roast in pot, all over, several minutes on each side. Don't move the roast while a side is browning, or it won't brown well.

When roast is browned, add garlic and chopped onion to the bottom of the pan. Let the roast sit on top of the onions. Add 1/2 cup of red wine. Cover. Bring to simmer and then adjust the heat down to the lowest heat possible to maintain a low simmer when covered.

Cook for 3 1/2 to 4 hours, until meat is tender.

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