Braised Pot Roast

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.