Melt in your mouth pot roast coupled with roasted red potatoes and carrots served up silence at my dinner table tonight. After a busy, cold winter day, the scrumptious meal beguiled my family’s tastebuds.
I scored a wonderful underblade beef chuck roast, on sale for $2.99/pound, at Winn Dixie. The unusually chilly weather in Florida prompted a craving for a nice roast, and not having to race to cook dinner at the witching hour, around 5:00pm, was also an incentive for me. Isn’t it nice to relax before dinner instead of thinking, ‘Oh, no, what the heck am I going to make for supper, and will I get it done before my children are cranky hungry?’
Loading ...Preparing the pot roast took about 20 minutes of my time after lunch. My efforts were rewarded around 6:15pm, at the dinner table. Let me just say, no one at the table had only one helping. What is your favorite cold weather meal?
Succulent Pot Roast
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Ingredients
- 3 – 3 1/2 pound underblade beef chuck roast (or chuck shoulder roast)
- 1 cup flour
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 1 teaspoon herbs de provence
- 1 packet Lipton beefy onion soup mix
- 3 cups water
- 1/2 cup red wine
- 1-2 tablespoons very good olive oil
- 1 tablespoon chopped cilantro or parsley
Set 3 cups of water to boil in your teakettle. Meanwhile, heat a large Dutch oven or 6 quart stockpot to medium-high on your stovetop.
Sprinkle salt over the top and bottom of the chuck roast, and follow with Herbs de Provence and pepper.
Dip your roast into the flour, getting the top, bottom and sides floured. Pour a little oil into the pot. Set the roast into the hot dutch oven or stockpot. Let cook 30-45 seconds, then flip. Repeat until all sides are browned.
Pour 1/2 cup red wine into the dutch oven (I used a bottle of a few days old red wine). Empty the packet of Beefy Onion soup mix into the pot, and follow with the 3 cups of boiling water.
Turn the heat down to low for your pot, put the lid on it, and let your roast simmer for 4 hours, flipping the roast halfway through the cooking time. Take out, and serve on a platter with a little parsley or cilantro on top. Enjoy!
This sounds absolutely delicious!
Kelly,
I bought a roast over the weekend and I am looking forward to trying this recipe this week! I agree with you–I LOVE the days when I am able to have some foresight and prep dinner in the middle of the day before the witching hour. It makes ALL the difference!
I will let you know what we think! Thanks for the recipe!
Kelly,
I heard it is recommended to leave the roast outside the fridge to get it to room temperature before u start, that way it cooks evenly instead of the center remaining cold. Any thoughts?
I cannot wait to try this it looks delicious!
@Allison,
I am all about preparing a menu for the week to give me a better handle on the ‘witching hour’ before dinner! LOL. Please let me know how your roast turns out!
@Liz,
I have heard various Food Network chefs recommend leaving out a ribeye or NY strip steak out for 30 minutes before grilling or otherwise cooking it in order to prevent the center from being cold when you serve it.
I do not think you need to worry about the center of a 3 to 3.5 pound roast being cold in the center after you slow roast it for 3-4 hours, and so I would not subscribe to the same theory of needing to leave a roast out for as long as a good steak cut. I think by the time I get the roast in the hot dutch oven, it’s been out maybe 15 minutes. That said, to each his own!
Sounds great! Potroast is always wonderful on a cold night – and anything you can throw together in advance is always a plus!
Oh yes, pot roast is an awesome dinner to have in the wintertime! I’m always on the lookout for more delicious recipes that are easy to prepare, and that can slow cook for a few hours before dinner.