Pot Roast {A basic recipe}

by Lauren

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My first pot roast attempt was last weekend, and my first roasted chicken was this weekend. And I call myself a food blogger…

I’ve been feeling extra inspired to take on new challenges in the kitchen lately. Maybe it’s the extra time on my hands with things finally feeling settled down after a crazy 2013. Perhaps it’s my new job; a fresh start always gives someone a little extra motivation, right? Then again, I could just be feeling guilty that Chris has had to eat so many salads and quick-fix meals throughout the first few months of our marriage.

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There really is nothing like slow cooked meat. It’s so comforting to have that wonderful scent wafting through the air all afternoon while you can’t stop thinking of the end result – which will somehow taste even better than it smells.

I love pot roast because it’s a one pot wonder. Simple, quick preparation, long hands-free cooking process, and an easy clean up with tons of left overs.

My mom used to make this dish quite often when I was growing up. If I’m being honest, this wasn’t quite the caliber of her perfected recipe (which she has no written documentation of), but it definitely hits the spot for that flavorful, fall apart, no-knife needed, hearty winter meal.

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Cuddle up on the couch with a good book and someone you love as the scents make their way throughout your home. It’s difficult to mess this one up and it’s well worth taking an afternoon off to try it for yourself.

Pot Roast

Ingredients

1/4 cup flour
1 1/2 teaspoon salt
1/2 teaspoon pepper
5 pounds boneless chuck roast
2 tablespoons oil
2 onions, peeled and cut into quarters or large wedges
3 carrots, cut into 2 inch chunks
1 bay leaf
3 sprigs fresh thyme
2 sprigs fresh rosemary
1/2 cup beef broth
1/2 cup wine
1 lb. fingerling potatoes

Directions

Preheat oven to 250 degrees. Season the meat with flour, salt and pepper and pound the mixture into the meat with the non-sharpened edge of a large knife.
Heat oil in a dutch oven or other heavy bottom pan. Brown meat on all sides in the oil. Add the onions, cover and cook over low heat for 10 minutes.
Add the carrots, herbs, and liquid. Cover, then place in oven for 3 1/2 – 4 hours, until the meat pulls apart easily with a fork. Add potatoes during the last 20-30 minutes of cooking. Serve meat with a ladling of sauce and vegetables.

From the Little Yellow Kitchen,

Lauren

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