Pot Roast

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This comfort classic has all the veggies hidden and no one will ever know.

Prep Time20

Cook Time2

Total Time3 30

Course: Main Course

Cuisine: American

Keyword: Entertaining, Hidden Veggies, Roast Beef

Servings: People

Calories: 434kcal

Author: turnips + tantrums

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

Fennel note. Fennel adds a sweet, almost licorice flavor. If you’ve never cooked with it before, try it. It’s that things that looks like a monster hand (clearly, I’m the mother of two boys). All you do is cut off the stalks (or fingers, as my husband calls them), slice off the root and proceed as though it were an onion. Easy enough. Leftover repurposing: taquitos, shredded beef shepard’s pie (use the gravy as sauce), tostadas, bolognese sauce, pulled “beef” sandwiches, get creative.

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