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?’ Note: There is a poll embedded within this post, please visit the site to participate in this post's poll.

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

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!