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| Tom’s Pot Roast |
| I’ve been making this pot roast forever. I have no recollection on how I came up with this, but it is very tender and has a wonderful sauce. Serve this with little red potatoes.
Ingredients 1 Chuck roast [T-bone preferred] 3 tablespoons peanut oil 2 carrots, peeled and chopped 2 celery stalks, peeled and chopped 1 cup chopped white onion 3 garlic cloves, 4 if they are small, chopped 1/4 cup Balsamic vinegar Cabernet [or other good, substantial red wine] flour coarse salt freshly ground black pepper Method Salt, pepper and flour both sides of the roast. Heat peanut oil in a large deep skillet or heavy bottomed dutch oven. Add the roast and brown well on one side before turning over and browning on the other side. Add the carrot, onion, celery and garlic. Add Balsamic vinegar. Add wine until it comes up to about 1/3 the depth of the roast. Turn heat to simmer, cover pot and cook until meat is very tender, 2 – 3 hours, turning meat over halfway through if desired. When meat is very tender move covered pot to a low oven to keep warm. Before serving, remove the roast from the pan to a warm platter. Pour the liquid left in the pan into a fat separator. Pour the liquid back into the pan and discard the fat. Heat the pan over high heat and use a wooden spoon or spatula to scrape up the little brown bits on the bottom of the pan. Taste for seasoning. If the flavor is too strong add a little bit of water. When I serve this with potatoes I prefer to cook the potatoes separately. Your favorite pasta is good with this roast too. |
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