Monday, March 22, 2010

Pot Roast - Part I.

With the weather being somewhat chilly of late, a nice chuck roast seemed in order. Actually, I made this back in February when it was really, really cold and I'm just getting around to posting now.
As usual, we found a reduced cut.
I salted and peppered both sides then seared the roast in some butter and olive oil in my iron skillet.
About 3 minutes each side.
Why not a little celery root?
Peel, slice and ...
add to pot along with some beef stock and whole garlic. I love roasted garlic. You can squeeze the clove and a lovely sweet mild garlic puree squishes out.
... some chopped carrots ...
... and quartered onions.
And it's ready for a slow cook on high for about 4 hours, then I turned it to low and went for another hour or so.
Ta daaa! The house smells all comfy and toasty.
You don't even need a knife. It's that tender. It just pulls apart.
One of Schwann's frozen baguettes, which, if you've noticed, I use a lot. My boys love 'em.
End piece of baguette (my favorite part) to sop up the juices, tender, flavorful, pot roast, onion, carrot, celery root, and garlic.
One cannot go wrong with a chuck roast. This was a hearty, comforting meal.
Here's my favorite part.
Squeezing out the garlic.
Bon Appetit! Stay tune for Pot Roast - Part II in which Mr. Hawthorne makes Pot Roast Moreovers.


Patty said...

Oh my gosh this pot roast looks fantastic, I can't wait to try it out thanks for posting!

Rosie Hawthorne said...

Patty, stay tuned for Part Deux. We have Pot Roast Moreovers.