There’s something to be said for the power of Coffee. I, for one, know that once I’ve had the magic elixir, I am a super mom. No joke. Breakfast, made! Kid’s messes, cleaned with a smile! Lunches, packed! House, tidied! Mt. Laundry, conquered! I obtain baby food repellant powers; it flies in any direction but mine. I even manage to shower, shave my legs AND put on makeup. It’s amazing.
Which got me thinking: how could I make a fantastic dinner, to go with my amazing coffee-fueled, super mom morning? What on earth did I make, you ask? Pot Roast. Yes, pot roast. Our grandmothers were onto something, and it’s damn delicious, not to mention, easy. Plus, I was able to take an afternoon nap following my caffeine crash. This mom was on a roll.
I’ve been making this for years. Also, like most things I throw together, the hard part only takes a few minutes. You leave the hard stuff to the oven and get on with other more important things. The gravy is actually made by blending all the veggies together. Stealthy veggies are my thing. I like to serve this with mashed potatoes, peas and carrots. No judgments if either comes from a bag, really, it’s OK, you’ll still be a super mom when your family sees this.
Enjoy!
xx
turnips + tantrums team
Pot Roast
Ingredients
- 4 tbsp olive oil
- 3-4 lb chuck roast
- 1 onion cut into 4 pieces
- 1 -2 healthy handfuls of baby carrots
- 1 fennel bulb cut into 4 pieces (note below)
- 1 c marsala wine or red if that’s what you have
- 2-4 c beef or chicken broth
- 1 bay leaf
- salt & pepper
Instructions
- Preheat oven to 325 degrees.
- In a large stock pot, heat oil on high until it starts to smoke. This is key. Not enough heat and you’ll end up with steamed meat-not your goal.
- While you’re waiting for that, season the roast with salt & pepper-about 1/2 tsp of each ingredient on each side. Sear. That means, put it in and don’t touch it, like, at all. It needs a good 2-3 minutes on each side. You want it to be crusty.
- Remove roast and set aside. Toss in all veggies. Sauté until onion starts to turn translucent. About 5-7 minutes.
- Add wine. Stir until all the bits are off the bottom of the pot. Simmer for 2 minutes.
- Return roast to pot. Add enough stock to just cover contents. No need to drown it. Toss in bay leaf. Bring to a boil.
- Cover with either an ovenproof lid or wrap top tightly with foil. This is going to hang in the oven for 2 hours. Check hourly for liquid level, add more stock if necessary. (Pressure cooker, HIGH-45 minutes OR crock pot, low-8hours.)
- Remove from oven. Set roast aside. Remove bay leaf. Remember to remove bay leaf. Make sure you really did remove the bay leaf. Count to make sure you have the bay leaf.
- Using an emersion blender, puree. Season with salt and pepper to taste.
- Serve with your favorite sides.
Notes
Nutrition
Recipe Source: turnips + tantrums original