With all of the many tricks and recipes I’ve learned, it’s sometimes the seemingly easiest of dishes that trip me up. I tried once before, years ago, to make my mother’s mouthwatering pot roast, but all I wound up with was a slab of boiled meat in a questionably grey gravy.
I decided to try again, this time drawing from friends’ advice, Food Network, and careful note-taking during a conversation with Mom.
- In olive oil & a bit of butter, brown chuck roast on medium-high heat.
- Add diced onions, cover, and let sit for 1 hour on VERY low heat.
- Add canned Roma tomatoes, 1 cup beef broth, 1 cup red wine, 2 carrots, 3 potatoes, a dash of rosemary, salt & pepper.
- Simmer, covered, for 3 hours. Uncover and simmer for another hour.
- Remove meat from pot and tear apart with 2 forks. (If you need a knife, it’s not tender enough yet.)
- Meanwhile, allow the sauce to cool so that you can skim the fat off easily.
Serve alone or over rice or pasta. Tonight’s concoction came out splendidly, though next time, I plan to follow a more elaborate recipe from Julia Child’s Mastering the Art of French Cooking. Many thanks to all who helped with your advice on tonight’s dinner!
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