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November 15, 2011

Pot roast


I read a lot of health food books. And whenever I am in the middle of one of those books, I feed my husband only greens, salads, nuts, and seaweed. No meat, no dairy, no fat. It’s been a week. Poor guy. I fed him a big bowl of salad last night and he was looking me like he was just about to faint.
Out of sympathy, I decide to make him all american comfort food-meat, fat and all included : Pot Roast!!! Yes, I went out my way and got a Le Creuset cast iron. (yes, I didn’t have one before…aghh embarrassing….but in an asian household, cast iron doesn’t make it top kitchen equipments. The only thing we need is a good rice cooker. And those cast irons are so $$$$$$$$!) Well it wasn’t too bad. I am actually quite proud of myself. My mother-in-law will be very proud. My husband’s face started to have some vital signs. Think I almost killed a Kansas boy by feeding him only greens. Oh well, here is your meat and potato, baby!

Ingredients
2 lb chuck roast (Please buy ‘happy’ cow)
2 cup beef stock
Half bottle red wine
5 Carrots1 large onion
2 cloves garlic minced
1 Potato peeled and chopped
Herb: Bay leaves, thyme, parsley

Preparation


1. Pour half bottle of red wine in a sauce pan, throw in herbs and simmer to reduce it down to half.


2. Chuck: Salt, pepper, dust with flour
3. Heat cast iron HOT with grape seed oil and one Tablespoon butter


4. Sear the meat each side till golden brown (Cast iron should be hot! – nice golden crust on the meat is essential for the flavor!)
5. Take out the meat, set it a side.
6. Add onions cook till soft
7. Add garlic
8. Add reduced wine with herbs in it and simmer for a min.
9. Add beef stock and simmer for a min.


10. Put back the meat  and simmer for a min.
11. Put the cast iron in oven (230’F) for 2~ 2 1/2hours
12. Add carrots and potato and back into oven (350’F) for an hour.
13. Take out bay leaves and thyme strings. Salt and pepper to taste.
14. Serve with your favorite sides.

Filed Under: Main course Tagged With: beef stock, braise, cast iron, chuck roast, comfort food, garlic, pot roast

Reader Interactions

Comments

  1. avatarJessica M. Berardi says

    November 15, 2011 at 12:14 pm

    Pot Roast is one of my favorite winter meals. I do a very basic, traditional one. But the addition of red wine sounds good. Maybe I’ll give that a try next time. 🙂

    Reply
  2. avatarRenee says

    November 15, 2011 at 5:47 pm

    I recently made pot roast with wine in the slow cooker – lover of the pot roast – YUM:)Thanks for sharing.

    Reply
  3. avatarblack dog :: food blog says

    November 15, 2011 at 11:48 pm

    I know it….winter comfort land….:)

    Reply
  4. avatar[email protected] says

    November 16, 2011 at 1:23 am

    Wow.. i could see all the flavors! temperature dropped! it really is time for some POT ROAST!

    Reply
  5. avatarDr. Biggles says

    November 17, 2011 at 1:03 am

    You don’t have to ask me twice! Count me in. Mine does 1 part chicken broth, 1 part wine, 1 part water, about 8 cloves of garlic mashed and 5 hours at 325F. It’s all face-plant good, eh?
    xo, Biggles

    Reply
    • avatarblack dog :: food blog says

      November 17, 2011 at 1:56 am

      Mmmmmmmm I’m having left over right now…even better…think I’m going to put down all these health books till next summer. hahaha! 🙂

      Reply
  6. avatarDr. Biggles says

    November 17, 2011 at 4:07 am

    I couldn’t possibly agree with you more! Chicken can be done the same way, even with the red wine. Of course it doesn’t take as long, but the luscious factor is still quite high.
    xo, Biggles

    Reply
  7. avatarWienerdog says

    November 17, 2011 at 4:22 pm

    You did it! With old blue! So classic. It looks delish! Did you read the write up this morning from love mikana?

    Reply
  8. avatarrooth says

    December 16, 2011 at 8:32 pm

    Christina, I just stumbled upon your blog and really want to try this recipe this weekend!

    Reply
    • avatarblack dog :: food blog says

      December 17, 2011 at 9:19 pm

      Yeah! Let me know how it goes. And send me a pic! 🙂 xoxo

      Reply

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