Delicious Pot Roast Recipe 🍽️
Introduction
While I’m not a big fan of pot roast, it happens to be one of my husband’s favorite meals. After trying lots and lots of different recipes, I found this one in “The Silver Palate Cookbook” and I have to say, it’s the best I’ve tried. This is the one pot roast I actually enjoy! You cook this one in the oven and, believe me, it’s so much better this way versus on top of the stove. The comments in parenthesis are my own. Prep time is approximate.
Preparation and Cooking Time
| Preparation Time | Cooking Time | Total Time |
|---|---|---|
| 45 minutes | 4 hours | 4 hours 45 minutes |
Servings
This recipe yields approximately 6 servings, making it perfect for a family dinner or a small gathering with friends.
Ingredients
- 3 1/2 lbs fresh ground black pepper
- 1 cup olive oil
- 3 cups dry red wine
- 1 1/2 – 2 cups parsley, chopped
- 2 teaspoons salt
- 1 teaspoon whole cloves
- 1 large yellow onion, chopped
- 7 carrots, peeled and chopped
- 2 1/2 lbs potatoes, peeled and chopped
- 2 cans Italian plum tomatoes, drained and chopped
- 8 stalks celery, chopped
Nutritional Information (Per Serving)
- Calories: 416.3
- Fat: 8g
- Saturated Fat: 1.3g
- Cholesterol: 0mg
- Sodium: 686.6mg
- Carbohydrates: 66.7g
- Fiber: 10.6g
- Sugar: 9.5g
- Protein: 8.5g
Directions
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Preheat the Oven: Begin by preheating your oven to 350°F (175°C) to ensure it’s hot and ready for our delicious pot roast.
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Season the Roast: Rub the roast generously with fresh ground black pepper to enhance its flavor. This step is crucial for a savory outcome.
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Sear the Roast: In a heavy, flameproof casserole or Dutch oven, heat the olive oil over medium-high heat. Once hot, sear the roast on all sides for several minutes until it’s browned well. This process locks in the juices and gives the roast a beautiful color.
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Add the Liquids and Seasonings: Pour in the dry red wine and enough beef stock to cover the roast halfway. Add the chopped parsley, 1 teaspoon of salt, 1 teaspoon of black pepper, and the whole cloves. Stir everything gently to combine.
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Incorporate the Vegetables: Stir in the chopped yellow onions, carrots, potatoes, Italian plum tomatoes, and celery. Ensure the liquid in the casserole just covers the vegetables. If necessary, add more beef stock.
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Simmer on the Stove: Bring the mixture to a gentle simmer on top of the stove. This will start the cooking process and meld the flavors together.
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Bake in the Oven: Cover the casserole or Dutch oven and place it in the center of the preheated oven. Bake for 2 ½ hours, allowing the roast and vegetables to cook slowly and absorb all the delicious flavors.
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Uncover and Continue Baking: After 2 ½ hours, uncover the casserole and continue cooking for an additional 1 ½ hours or until the meat is tender. Baste frequently with the cooking liquid to keep the roast moist and flavorful.
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Prepare to Serve: Once the roast is cooked to perfection, transfer it to a deep serving platter. Arrange the cooked vegetables around the roast to create a beautiful presentation.
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Finish with Sauce: Spoon a bit of the rich, flavorful sauce over the roast and vegetables. Garnish the platter with fresh parsley for a pop of color and freshness.
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Serve with Extra Sauce: Pass additional sauce in a gravy boat so everyone can add more to their liking. This ensures each bite is as flavorful and succulent as possible.
Enjoy Your Meal! 🥳
This pot roast is not just a meal; it’s an experience that brings warmth and comfort to your dining table. Perfect for those cozy family dinners or special gatherings, this dish promises to be a hit even for those who aren’t typically fans of pot roast. Bon appétit!
