Home Cooking

Jazzing up pot roast?

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Jazzing up pot roast?

T in DC | Apr 6, 2005 02:08 PM

I made pot roast last night, and it was OK, but nothing exciting. Now, I’ve never eaten pot roast before, so perhaps this is as good as it gets? Or can anyone suggest some improvements?

What I did:
Rubbed a 2.5 lb. chuck roast (flat) with kosher salt, black pepper, and some garlic powder
Heated some canola oil in a Dutch oven
Seared the roast and removed it
Cooked in the same pan, for about 10 minutes, finely chopped onion, carrot, and celery – about 4 cups of veggies in total
Added a cup of red wine – a Shiraz I had sitting around – and scraped up the bottom of the pan
Added a bay leaf and some dried thyme, cooked about 5 minutes
Put the roast back in and cooked for about 2 hours on lowest heat setting, turning it every 30 minutes or so

The meat was tender and the sauce had a nice consistency, but I found the flavor to be a tad bland.

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