I have a dear friend who is a fiend for pot roast. She is also a wonderful mother, very careful to only cook the most wholesome vegan meals for her son (his choice, not hers). This means that she rarely indulges her desires for roast beef and vegetables. So, as a treat, I made this pot roast last night.
2 lbs chuck roast
2 lbs organic red potatoes (small)
1 medium organic sweet onion
2 cups low sodium prganic vegetable broth
1 tbs minced garlic
1 tbs dijon mustard
1 tbs worcestershire sauce
salt & pepper
2 cups red wine
1 lb organic baby carrots
2 cans whole green beans
How I made it:
Pre-heat the oven to 325 degrees. Brown the roast in a non-stick skillet on all sides and then put it in a dutch oven or other baking casserole (I use my awesome Le Creuset bouillabaisse pot). Season with salt and pepper.
Heat the vegetable broth in the skillet, scraping the bits from the bottom as it comes to a soft boil. Add the garlic, mustard, and worcestershire sauce. Let simmer as you quarter and separate the onion.
Surround the roast in the pan with the potatoes (washed and left whole) and onions. Pour the seasoned broth over the roast and vegetables. Add the wine.
Bake covered for 90 minutes at 325 degrees. Turn the roast over and add the carrots and green beans (drained). Recover and bake for another hour. Turn the oven down to 300 degrees for the last 30 minutes. Let the roast sit in the oven (turned off) until ready to serve.
How it turned out:
There is no photo of this beautiful meal because we set upon it like the Fantastic Mr. Fox. The entire house smelled divine for hours, so by dinner time we could hardly wait to eat. The meat was so tender, but the vegetables weren’t smushy at all. And there were loads of leftovers for lunches!