Pot roast is a classic, but so many people avoid it because they have memories of dry pot roast with no flavor. I love this dish because it’s humble, but also elegant enough to impress. Cooked low and slow so it’s extra tender, with red wine, mushrooms and thyme, for an earthy flavor. Just throw it in the oven in the morning and come home in the evening to perfectly cooked roast!
You can definitely cook this on a higher heat, for less time. However, my experience has been that it doesn’t come out nearly as tender. Plus, I sort of like the idea of putting it in first thing in the morning, and taking it out just before dinner – boom!
Best served with a creamy horseradish parsnip mash, which even my mashed potato-loving husband loves!
Now, for my friends in Germany, this is an opportunity to exercise your German language skills! I promise, if I can speak enough to walk out with a roast, so you can you! You will want to go to the butcher counter and tell them you need a kilo of rinder schulter (beef shoulder), which is about as close to the cut of roast that we, Americans, are accustomed to.
SIMPLE POT ROAST
YIELDS: 5-6 servings
3 tablespoons avocado oil
2-2.5 lb chuck roast
8 ounces of mushrooms, stems removed, cut into quarters
1 cup red wine
Beef broth or bouillon
5-6 sprigs of thyme
Heat avocado oil in large dutch oven on high heat. Salt and pepper the roast liberally. Once the pot is smoking hot, sear the roast on all sides, about 4 minutes per side. Once seared, remove the roast to a plate to the slide.
Turn heat down to medium heat and add shallots and mushrooms. Sprinkle with sea salt and saute until shallots are softened and translucent. Add in red wine in with shallots and mushrooms, whisk, and allow to simmer for another 2-3 minutes.
Add the roast back into the dutch oven, and pour in beef broth to about halfway up the roast. Only about half of the roast should be out of the broth mixture. Note: for my German friends, you can use water up to halfway, and add one beef bouillon cube, or teaspoon of bouillon.
Spoon some of the shallots and mushrooms over the roast and add thyme sprigs to the pot.
Cover the pot and put in the oven on 200F (approx. 93C) ALL DAY. Just walk away and forget about it. 8-12 hours is ideal, and typically the longer the better. You will want to check it at around 10 hours. And if you test it with a fork and it’s not tender, leave it in for a little longer.
Remove from the oven, and serve up with horseradish parsnip mash. YUM.
MACROS: Calories 457, Fat 36.8g, Carbohydrate 1.4g, Protein 26.6g