Pot Roast with Tomato Gravy
In an interview a few months ago, someone asked Obama to respond to the criticism that he'd tackled too many things at once--the economy, healthcare, regulation of Wall Street, climate change. He said, "Well, what would you have me leave out? No one ever said this job was going to be easy."
I think of that a lot these days. Not that I'm trying to compare myself to Obama, mind you. The issues I'm trying to tackle are deepening (or at least maintaining) my relationships; attracting more consulting work; and keeping the kitchen table clear. But often I look up from my pile of deadlines and think, "Real life is hard to keep up with." And at the moment, I'm not seeing any initiatives I can abandon, especially the ones called Parenting and Paying the Bills.
Enter the filibuster-proof pot roast. The resolution no one can oppose. You can't burn this unless you leave town for a week with the oven on. And the cheaper the cut of meat, the better. You'll probably have to go to the store for the roast and red wine (at least the wine around here doesn't last long), but I'll bet you've got onions, garlic, and a can of tomatoes sitting around. I got home from work yesterday, threw this in the oven, picked the kids up and took them out for ice cream, and came home to dinner. Don't ask me about the rest of my to-do list, though. That will have to wait until the Senate is back in session.
Pot Roast with Tomato Gravy
I don't know if I've ever seen Yancey so transfixed by something I've made. He's a meat and potatoes guy at heart. I served this with herbed mashed potatoes and crispy, pan-fried broccoli.
1 3-4 lb. boneless chuck roast
olive oil
3 large garlic cloves, minced
1 medium onion, thinly sliced
3/4 c. + 3 Tb. red wine
2 Tb. flour
1 28 oz. can whole tomatoes, drained
lots of kosher salt and freshly ground pepper
Preheat oven to 350.
In a large Dutch oven, heat olive oil over medium-high heat until shimmering. Add pot roast, browning both sides for about 3 minutes each. Remove roast from pan and set on a plate.
Add 3/4 red wine to pot to deglaze it. Scrape browned bits from the bottom and let it bubble up a bit. Add onions and garlic, and saute until softening, about 5 minutes.
In a small bowl, combine flour and 3 Tb. red wine. Add to pan along with drained tomatoes, salt and pepper, and stir.
Place roast atop tomato mixture, put a tightly fitting lid on your Dutch oven, and bake for about 2 1/2 hours, or until meat shreds easily with a fork.
February 6, 2010
Reader Comments (21)
thanks for the real life initiatives (we can all relate), the easy go to dinner (we carnivores will be happily fed), and for eating the ice cream before dinner (and maybe an extra bottle of wine once the kids go to bed).
I feel you on the perspective giving -scenarios -- we all have our own, infinitely absorbing lives, but it's so important to step back and take another look now and then.
you photos are gorgeous and it all looks so tasty!
i freaking cannot wait to make this tomorrow night! eeek!
Pot roast is an amazing force of healing! The only thing I'd add is a couple of bay leaves :)
Ha, ha. I once left the house for a week with the oven on (the broiler!). But I also left the sliding door open, so I think everything evened out.
I've been making this simple pot roast for years.....it just falls off the bone.
A mindless meal, but oh SO GOOD!
I haven't made it in forever, thanks for the reminder!
PS...I forgot, no bones involved.....it just falls off!
Good ol' pot roast. Even I've cooked a pot roast now and then, which seems pretty darn fancy for a non-cook like myself.
PDS made pot roast for the first time in her life with us. She was trying to do something with more meat and less curry that evening...
Life IS hard to keep up with, darnit. I was considering this today, as I was thinking about our current state of living. Life as it is for us has forced me to cut way back on everything, but I still feel that way. I'm working to find that joie de vivre in all the different moments of life, even if it means embracing the thrill of being the mom with THOSE KIDS in the checkout line.
It's true! I thought I was being exotic by cooking a pot roast! Ah. Curry is boring if you grew up eating it five times a week.
Great dinner inspiration for a snowy Sunday. And I do believe I have a roast in the freezer! Parfait.
Love the story! And that pot roast looks YUMMY. Gorgeous!
Rosie of BooksAndBakes
i'm wiping the drool off my chin. thanks for a simple, delicious-looking recipe...although i can't imagine leaving the house with the oven on. seriously, i would be so preoccupied about my house burning down! i worry with a crock-pot on the counter. sheesh. get a life, bethany.
oh, and everything looks better in a le creuset pot, doesn't it? need to get one of those.....
Have you taught us how to pan fry broccoli yet? I try to check your blog every day, but may have missed that recipe. If you haven't shared those instructions yet, I would love to have them! As for the pot roast, I'm putting this on my list to make this week. Thanks!
Pot roast and politics! :) I think this goes on the next meal plan.
Yum - GREAT looking recipe, Sarah! I need more easy, delicious beef recipes (recently found out I'm slightly anemic!!), so I will add this to my - meager - repertoire. And hey - this is one great thing to check off the to-do list! Yes, the rest can wait...
Sarah I'm making this tonight. I had a roast in the fridge (rare), Ben loves meat like Yancey, and it's our anniversary today. But, I didn't want to go through all the effort of braising a roast at this point and I remembered this recipe. Hey--we're going to Seattle this weekend while Ben's folks watch the girls--are there any coffee shops or restaurants that you think we should try? I'm all about good food and we're staying downtown near Pike Place.
Happy Anniversary! How fun. Under "Favorite Places" on http://inpraiseofleftovers.com/recipe-index/" rel="nofollow">this page of my blog (scroll to the bottom) you can find a few things--Lola (the Greek Tom Douglas restaurant on 4th), the Crumpet Shop on 1st. I don't think a trip downtown is complete without doughnuts--either the little ones in Pike Place (south end of the market) or Top Pot on 5th. I love Wild Ginger for lunch (3rd) and Gelatiamo, the gelato shop right across the street from it. There's a sweet little tapas place called Txori on 2nd that's great for pre-dinner drinks. Campagne in Post Alley is super romantic. I've never eaten in the upstairs restaurant--only the downstairs cafe, which is cozier, cheaper, and still delicious. Chez Shea is another romantic French restaurant right above the market. Or Le Pichet. Lots of French stuff, I guess! And the best bakery in the world is on 1st, about 5 blocks north of Pike Place--Macrina. I'd go there for lunch or pastries in the morning. Have fun!!!
Thanks for the list! I was definitely wanting to go to one of Tom Douglas' restaurants. Have you ever been to Cafe Besalu in Ballard. I would say it's probably my favorite bakery--ginger scones & croissants. I will take note of these places. The pot roast was great! We were going to go to the U2 concert--that was before Bono had emergency back surgery. It's still fine, because as you know--it's time away with just us. Thanks again!
I made this last night and it was fantastic! I only had a 1.5 lb chuck roast, so I threw in a bunch of carrot chunks and about a pound of quartered mushrooms to flesh it out. It was such an easy and comforting meal. I accidentally poured in too much wine, so the sauce was more wine-y than tomato-y, but it was still delicious and it's definitely a recipe I will turn to again. Thanks so much!