Braised Pot Roast

It's a meat boat sailing a sea of vegies

It’s a meat boat sailing a sea of veggies

This dish works best when cooked over low heat for a very long time. Some folks may use this newfangled contraption called a crock pot, which then could cook all day while they happened to be at work.

Of course it does not taste as good as spending all afternoon slow simmering a pot of meat. Not to mention the house smells so good when it is done. Take that technology.

Braised Pot Roast

  • 1 bottle dry red wine
  • 1 qt beef stock
  • 1 tbsp olive oil
  • 4-5 lb beef roast
  • 2 leeks chopped roughly
  • 6 cloves garlic sliced thick
  • 1 28 oz can tomatoes crushed by hand
  • 5-7 carrots cut into large chunks
  • 1 bunch thyme and 2 bay leaves tied together with cooking twine
  • Salt/pepper

In a large stock pot heat olive oil and brown beef on all sides over medium heat. Remove meat to a plate and add leeks and carrots to pot. Saute vegetables until they begin to soften then add garlic. Cook one minute more then add wine, tomatoes and stock. Bring to a boil then turn heat down to a very low simmer. Season with salt and pepper. Add meat and spice bundle and cook partially covered for at least 3 hours adding more stock to keep meat covered if necessary. To really cook it slow place pot covered in an oven at 325 degrees and cook stirring every 3o minutes for 3 hours then place on stove top and finish cooking uncovered until sauce begins to thicken. Remove the meat and spice bundle from pot, slice meat thick and serve over brown rice in a bowl with sauce ladled over top.

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About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
This entry was posted in Beef, Dinner, Food, Italian, Recipes and tagged , , . Bookmark the permalink.

21 Responses to Braised Pot Roast

  1. Carolyn Chan says:

    Cook this any way you can – I can imagine it being so tender and deeelicious !

  2. Clearly, it is the season for braising! Pot roast, red wine…yes please!

  3. This looks so yummy. Pity it is summer in South Africa now…will definitely try this when our winter sets in.

  4. rsmacaalay says:

    That sauce will be oozing with lots of flavours

  5. ChgoJohn says:

    Such a great dish and recipe, Greg. That photo could not be more enticing!

  6. Looks wonderful. I prefer the stockpot method also. My poor lonely slow cookers 🙂

  7. francesca says:

    What a wonderful way to cook meat… really comfortable!!

  8. Eva Taylor says:

    Stews are JTs favourite and this would be right up his alley, with crusty French bread of course.

  9. Lisa says:

    The whole bottle? Wow! I can’t take a little sip? I will be trying this. Thank you.

  10. This looks so good. It’s what I want for dinner this week! 🙂

  11. Colleen says:

    I get bummed out when I see a recipe that looks awesome… and then I find out I need a slow cooker for it (my apartment has zero space for pretty much anything non-essential). Thanks for posting this recipe! It looks great for a cold winter day and a kitchen sans crock pot!

  12. My kind of récipe – and I´m an “old fangled” kind of gal!

  13. egg me on says:

    Here, here! to not using a crock pot. Isn’t that what a good Dutch oven is for?? I’d rather spend the day in the house smelling a fantastic pot of meat braising away then letting the cats sniff it all day while I’m at work. Not fun. Great recipe.

  14. Mad Dog says:

    Excellent, but mashed potato for me 😉

  15. anna1287 says:

    I’ve never had pot roast, but my hubby says he loves it. I’m going to try your recipe for my first go.

  16. I use my crock pot, but I sear all my roasts first. Then I deglaze the pan and sauté onions and veggies in it really quick. It helps give that “long simmered on the stove” taste without the babysitting. A little extra work, but worth it! Although, still, you’re right Greg, nothing still is quite the same as it being simmered on the stove. If only we didn’t have to work!

  17. petit4chocolatier says:

    What a beautiful roast! I can imagine the wonderful aroma too!! Wow, this looks over the top delicious!

  18. colormusing says:

    I don’t think I’ve ever made anything that called for a whole bottle of wine… but I’m willing to experiment. ; ) Your recipe sounds great!

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