The weather has finally turned cold in Tennessee!  Yay!  I think it’s safe to put away the warm weather clothes.  Well, maybe I’ll leave a couple things out just in case.  You never know with Mother Nature these days!

Cold weather means comfort food and comfort food definitely means pot roast in my book.   This big pot of deliciousness is impressive enough for company or if it’s just me and the hubby it makes great leftovers to enjoy for a few days.  Serve it family style straight from the pot with a big bowl of creamy mashed potatoes and stay cozy!

My Favorite Pot Roast

Olive oil
3-4 lb. beef chuck roast
Salt & pepper
1 large onion, peeled and quartered
3-4 large carrots, peeled and cut into large chunks
1 large clove garlic, peeled and left whole
1 cup dry red wine
2 Tablespoons tomato paste
3 cups beef broth, divided
2 bay leaves
3-4 springs fresh thyme
1 spring rosemary
2 Tablespoons all-purpose flour
Dash of Worcestershire sauce
Italian parsley, chopped

Preheat oven to 325°.

Heat olive oil in a large Dutch oven over medium high heat. Season roast with a liberal amount of salt and pepper on all sides. Add roast to pot and cook 2-3 minutes per side or until nicely browned. Remove from pan and set aside.

Add a little more olive oil to the pan if necessary and add onion, carrots, and garlic. Cook 2-3 minutes or until starting to brown. Remove from pan.

Deglaze pan with red wine, scraping up bits. Add tomato paste and stir until combined. Add 2 cups of beef broth. Add the roast and vegetables back to the pan. Add bay leaves, thyme and rosemary to the pan and cover.

Bake for 3-4 hours, checking about halfway through and adding a little more beef broth if necessary.

Remove from oven and uncover. Carefully remove the roast and vegetables from the pan and set aside. Add flour to pan and whisk until smooth, let cook 1 minute. Gradually whisk in remaining 1 cup beef broth, and cook over medium heat for 2-3 minutes or until gravy thickens. Season with a dash of worcestershire and salt & pepper (if needed). Add roast and vegetables back to the pan. Garnish with fresh parsley.

Source: Ruth’s Table, 2017