As soon as September rolled around I started dreaming about pot roast. I used to hate pot roast when I was growing up. I couldn't stand the nights we ate pot roast. It always smelled so good but the taste was disappointing. It wasn't until I started making dinner for myself and experimenting that I really fell in love with pot roast and what it can be. There's not a ton that I can rock in the kitchen, but if there's one thing I can do well, it's pot roast. If there's another, it's mashed potatoes. But mostly it's pot roast.
I make pot roast by braising the meat over a low heat, and it comes out moist, delicious, and incredibly tender every time. Make this. Today, if possible. Or even tomorrow. It's so good. So, so good. Even better with my mashed potatoes, complete with secret ingredient.
3 lb. boneless pot roast
4 carrots, chopped
4 celery stalks, chopped
1 bay leaf
3 springs fresh rosemary (or a generous handful of dried)
3 springs fresh thyme (or a generous handful of dried)
2-3 cups beef stock
1 cup red wine OR beef stock
3 T. Olive oil
Preheat oven to 275 F. Heat olive oil over medium-high heat in a Dutch oven or heavy-bottomed pot. Generously season roast with salt and pepper. Chop carrots and celery into 1 inch pieces.
Chop 2 onions in half and remove tips and outer layer. Lay onions flat side down in the pot and brown for 1-2 minutes. Turn over and continue browning for 1-2 minutes. Remove to platter. Add carrots and celery to pot and brown for 2 minutes. Remove to platter.
Turn heat up to high and add the roast to the pot. Brown/sear the roast on each side, 2-3 minutes. Remove to platter.
Deglaze the pan with 1 cup red wine (or beef stock), and using a wooden spoon or whisk, scrape the brown bits from the bottom of the pot. Return the roast to the pot. Pour beef stock over roast (2-3 cups), enough to cover roast 1/2 to 3/4 with liquid. Add in onions, carrots, and celery. Add bay leaf, thyme and rosemary to the pot and submerge in liquid if possible.
Cover, and cook at 275 F. for 3 hours. Disgard bay leaf before serving.