Pot Roast

This is a meal that everyone has had. This is a meal that has been warming bellies on cold days for centuries. Its just like Mama made! Pass it down, carry the tradition on.


Whatcha Need:

1 lean chuck roast, boneless, about 3 to 4 pounds

grill seasoning, such as steak seasoning or similar, or salt and pepper

2 tablespoons vegetable oil

5 slices bacon, diced

1 medium onion, coarsely chopped

2 carrots, diced

3 ribs celery, thinly sliced

3 cloves garlic, minced

3 tablespoons tomato paste

2 cups dry red wine

1 cup chicken broth

1 large fresh or dried bay leaves

1/4 teaspoon of dried leaf rosemary, crumbled

2 cups frozen pearl onions or fresh peeled pearl onions

How to Pot it up:

Heat oven to 300°. Sprinkle grill seasoning or salt and pepper all over the roast.

In a large Dutch oven or oven safe pot over medium-high heat, heat the oil. Sear the roast on all sides until browned, about 2 minutes on each side. Remove the roast to a plate and set aside.
Saute the bacon until almost crisp. Remove the bacon to paper towels to drain. Remove and discard all but 1 tablespoon of the drippings. Add chopped onion and celery to the drippings and cook until just softened. Add the garlic and carrots and saute for 1 minute. Stir in tomato paste, wine, and chicken broth. Put the roast and bacon back in the pot and add the bay leaves, rosemary, and pearl onions. Bring back to a simmer. Cover tightly and bake for 3 hours, turning the roast after 2 hours.
Strain juices from the roast and pour the juices into a saucepan. Cover the roast and vegetables and keep warm.
 
Put the saucepan with strained juices over medium high heat and bring to a boil. Reduce heat to medium and simmer for 5 minutes. Taste and add salt and pepper, as needed. Slice the roast and serve with the vegetables and juices.