Pot Roast

Dear Readers,

Fall is the perfect season to bring out our comfort food recipes and one pot meals. I usually tend to make a one pot recipe that will last for a few days. Pot roast is one of those recipes that brings me back to childhood. The savory meat mixed with vegetables that are slow roasted melts in my mouth and brings comfort food to another level. Remember since you are using a higher fat meat, remember portion control 3 oz per serving. I will serve the pot roast with a variety of vegetables and brown rice. From time to time it is important to incorporate red meat into our diets for iron.

Ingredients:

3 1/2 lb of beef shoulder or boneless chuck roast
1 Tbsp olive oil
Salt, pepper, italian seasoning to taste
1 large yellow onion, chopped or sliced
4 cloves of garlic, peeled
1/2 cup of red wine
Several carrots, peeled and cut lengthwise


Directions:

1- Use a thick-bottomed covered pot (oven-proof if you intend to cook in oven), such as a dutch oven, just large enough to hold roast and vegetables. Heat 1 Tbsp of oil on medium high heat (hot enough to sear the meat). Sprinkle and rub salt, pepper, and Italian seasoning all over the meat. Brown roast in pot, all over, several minutes on each side. Don't move the roast while a side is browning, or it won't brown well.

2 -When roast is browned, lift up the meat and add garlic and chopped onion to the bottom of the pan. Let the roast sit on top of the onions. Add 1/2 cup of red wine. Cover. Cook the pot roast in a 225°F oven, once you have browned it on the stovetop, and brought the liquid to a simmer (make sure to use an oven proof pan).

3 Cook for 3 1/2 to 4 hours, until meat is tender. (If you are using a pressure cooker, cut the time by half). Near the end of the cooking, add carrots, cook until tender, about an additional 10 minutes.