Pot Roast

Name: Pot Roast
Ingredients: 3-4 lb. (1.5-2 kg) chuck roast, rump roast, boneless bottom or eye of round or brisket; salt and freshly ground black pepper; canola or olive oil, for cooking?1 onion, peeled, halved and thinly sliced; 3-4 garlic cloves, crushed or chopped; 3-4 cups beef, onion or chicken stock; 1 cup red wine (optional); 1 Tbsp. balsamic vinegar; a couple sprigs of fresh thyme or rosemary (or both); 2 carrots, peeled and cut into 1-inch pieces; 8-12 new or fingerling potatoes

AuthorJulie

Yields1 Serving

3-4 lb. (1.5-2 kg) chuck roast, rump roast, boneless bottom or eye of round or brisket

salt and freshly ground black pepper

canola or olive oil, for cooking?1 onion, peeled, halved and thinly sliced

3-4 garlic cloves, crushed or chopped

3-4 cups beef, onion or chicken stock

1 cup red wine (optional)

1 Tbsp. balsamic vinegar

a couple sprigs of fresh thyme or rosemary (or both)

2 carrots, peeled and cut into 1-inch pieces

8-12 new or fingerling potatoes

Preheat the oven to 300F.

Season the roast generously with salt and pepper. Set a Dutch oven over medium-high heat, add a drizzle of oil and brown the roast on all sides, turning it with tongs or a fork until it has some good colour on all sides. Transfer it to a plate.

Add the onion, and garlic to the pan along with a splash of the stock and cook for a few minutes, scraping up any browned bits in the bottom of the pan. Return the roast to the pan, add the stock and wine (there should be enough to come about halfway up the side of the meat) and the balsamic and thyme.

Cover and cook for 3 hours, or until the roast is very tender. Add the carrots and potatoes to the pot when there's about an hour of cooking time left, turning the roast over when you do. To serve, spoon any excess fat off the surface and slice or shred the beef to serve with the veggies, drizzled with sauce. Serves 6-8.