November 04, 2019

Classic Pot Roast with Root Vegetables



Ingredients:
2 1/2-3 lb beef bottom round roast
1 medium onion, chopped
1 cubanelle pepper, chopped
4 oz crimini mushrooms, chopped
1 tablespoon smoked paprika
1 cup red wine
4 cups beef stock
3 cloves garlic
6 oz tomato paste
2 bay leaves
3 sprigs rosemary
3 carrots, cut into 3/4 inch chunks
3 parsnips, cut into 3/4 inch chunks
sea salt
freshly ground black pepper
superfine flour (like Wondra)


Directions:

Heat a small amount of oil in a large, lidded heavy-bottomed pot (like a Dutch or French oven). Add the onions, mushrooms, garlic, and peppers and cook for 2 minutes. Rub paprika, salt, and pepper into the roast. Sprinkle liberally with flour. Place in the pan and brown on all sides. Add the wine, tomato paste, bay leaves, rosemary, and stock. Bring to a boil. Reduce heat, cover, and simmer 2 hours. Add the carrots and parsnips. Continue to simmer, covered, 1 hour or until the meat is very tender.




My thoughts:
I actually made this pot roast way earlier in the year but it started to get warm before I had a chance to post it so I saved it for when it got cold again. Unfortunately, cold weather is here! It's actually not too terribly cold during the day yet (mid-50s today) but nights have been quite chilly so I think pot roast season is upon us. We actually alread made pot roast once this year and I used this recipe as a guide, I liked it so much.

I didn't grow up eating pot roast. My father was an incredibly picky eater and it really limited what we ate as a family growing up. It just didn't make practical or I guess, financial sense to make two seperate meals all the time so we ate a lot of very basic, bland food. It was fine but not very exciting. My husband, however, grew up with it and has some real nostalgia for pot roast. He really enjoys it when we make it. It isn't difficult to make an really isn't even terribly adventurous but it is very good. It surprisingly doesn't taste too tomato-y despite the paste, instead the pastes seems to deepen the flavor of the sauce and thicken it. The carrots and parsnips add some sweetness and because you add them late, hold their shape so you can serve them as more than just sauce. I think it goes great with mashed potatoes.

I transformed the leftovers into Pot Roast & Butternut Squash Cottage Pie.

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