Classic American Pot Roast
One of the things I love most about being married is having something delicious in the oven for Nick when he comes home. There is something idyllic, all American, old fashioned, and womanly about cooking and setting the table for your significant other.
To make it even more traditional, I decided to master the pot roast. Martha’s is the best of course, though I add extra carrots, no potatoes and instead serve mashed potatoes on the side.
Preheat the oven to 350 degrees. Use a dutch oven to heat oil over medium/high heat. Brown the salt and peppered chuck roast on all sides. Per Martha’s recipe, I turn the meat fat side up, add stock and wine, onions, garlic, and herbs. Let this cook in the oven for about two and a half hours. Add the carrots and cook for another thirty minutes to an hour.
2 tablespoons vegetable oil
One 5-pound beef chuck roast
Salt and pepper
2 cups beef stock or reduced sodium canned beef broth
1/2 cup red wine
3 yellow onions, cut into large wedges
4 cloves garlic, chopped
2 dried bay leaves
1 teaspoon dried thyme
2 tablespoons tomato paste
2-3 pounds carrots, cut into 1 1/2-inch chunks
When it’s dinnertime I will always light candles, and I will almost always open a bottle of red wine. Since it’s fall, I’ll have this playlist on.
I hope you enjoy reading as I navigate everything I dream to be and do! I think that’s why I really decided to start this blog. I am an almost thirty-year-old woman whose greatest passion is creating beautiful experiences for the people around me.
