AKA “Crank Up the Stove!”
If it’s weekend and it’s raining you can almost count on this being on the stove. It’s not so much the actual serving of the meal, but the aroma throughout the whole house that makes this such a great rainy-day meal. Plus this is another one-pot meal; so cleanup is easy. Serve this with a crusty bread or with egg noodles on the side. Makes 8 servings.
- 1 piece beef chuck roast (3-4 pounds), trimmed of excess fat
- 3 tablespoons extra virgin olive oil
- 1 canned crushed tomatoes, undrained
- 1 cup of water
- 2 red onions, halved
- 4 garlic cloves, chopped
- 8 carrots, sliced
- 2 celery stalks, sliced
- 1 cup button mushrooms, stems removed
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 bay leaves
- 1/4 teaspoon Kosher Salt and fresh ground pepper
- Dry off the beef as much as possible.
- Season all sides of the beef with a fair amount of salt and pepper.
- In a large Dutch oven or other heavy pot that has a tight cover, heat the oil over moderately high heat.
- Brown the meat on all sides, making sure to get a nice crust on the outside.
- Pour in the tomatoes and water.
- Scatter the vegetables and herbs around the roast.
- Cover the pot and reduce the heat to low.
- Braise for 3-4 hours, basting every half hour with the pan juices, until the beef is fork tender.
- Add additional salt and pepper to taste.
*To Serve, slice the roast and arrange on a platter surrounded by the vegetables. Serve with the pot juices.
**Wine Recommendation: Given up on Merlot? This would be a good meal to give this varietal another shot. Go high-end on this one, perhaps a Seavey Vineyard Merlot (Napa again). What’s better than everyday pot roast with a special occasion wine?