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.