It is tradition at our house to cook pot roast instead of turkey for Thanksgving. One reason is I'm not a big fan of turkey -- I like turkey bacon and turkey jerky, but that's aobut it. Another is that turkey would be too much for just two of us. Besides, pot roast is relatively easy to do, and at around 3 hours or so, doens't take as long as turkey. Oh, and you can count on it being juicy and very tasty. (Note: most recipes for pot roast usually calls for 3 to 5 pound chuck roast which is too big for a small household, so this recipe below uses a 2.5 lb chuck roast.
Serves 4-6
Total cooking time: 3 hours or so
Dutch oven with lid required.
Ingredients:
Approximately 2.5 lb chuck roast
2 tablespoons cooking oil such as EVOO or safflower oil
1 large yellow or white onion, peeled and quartered
1 or 2 handfuls of sliced carrots or "baby" carrots
1 cup red wine
2 or more cups of beef stock or broth
few springs each of rosemary and thyme (You can substitute with the dried kind, about a teaspoon of each)
several shakes of Worcestershire sauce
salt and pepper
- Adjust the rack in the oven to make sure there is enough room for a lidded Dutch oven, and then preheat the oven to 275 degrees.
- Heat oil in dutch oven over medium-high heat
- Sprinkle meat generously with salt and papper all over
- Sear the meat in the Dutch oven on all sides and then put aside on a large plate temprarily
- Cook parts of onion and carrots until slightly browned and then put aside.
- Pour red wine in Dutch oven for deglazing, cooking until the wine is reduced, scratching brown bits off the bottom of the pot with wooden spoon.
- Put meat back in and pour enough beef stock to just about cover the meat halfway.
- Add several shakes of Worcestershire sauce in the stock and then add the herbs. Finally, add the onions and carrots back in.
- Turn off the heat and put the lid on the Dutch oven, then transfer the pot to the oven.
- Roast for 2.5 hours or so, until the meat falls apart with a fork.
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