Mr. Cucina had a birthday this past month, and he wanted Pot Roast for dinner. So, in honor of this special occasion, I was on a mission to make the best pot roast ever!
You know that I am a big fan of the crock-pot, but this time I went with a long, slow braise in the oven. After all, this classic New England dish has been around since long before today’s electronic cooking gadgets were even imagined!
That being said, is there a right way or a wrong way to cook pot roast? Not at all, as long as you remember that this economical cut of meat requires a long, slow cook time with plenty of liquid. Oven, stove top, crock-pot and Instant Pot are all great options for a tender and flavorful roast.
8 servings
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Ingredients:
- 3 lb. beef chuck roast
- 1 cup gluten free beef stock
- 3/4 cup red wine
- 3/4 cup club soda
- 2 tbsp. tomato paste
- 1 sweet onion, diced
- 3 garlic cloves, cut into slivers
- olive oil
- Montreal steak seasoning
- fresh chives for garnish
Preparation:
This roast will be studded with slivered garlic and cooked slowly in a rich wine sauce.
Hint: Choose a roast that is nicely marbled with an even shape and uniform thickness.
Pat the roast dry. Make 1/2″ slits all over and insert the garlic slivers. Sprinkle both sides with seasoning.
Add a little olive oil to a deep cast iron skillet or Dutch Oven and begin browning the roast.
When the meat has been browned on all sides, add the onions and cook 2 minutes.
Pour in the club soda and let it reduce by half.
Whisk together the beef stock, wine and tomato paste. Pour the wine mixture over everything, you should have enough liquid to just cover the meat.
Now cover the pan with foil, and place the lid over the foil to form a tight seal. Place in a 300º oven for 6 hours.
Ahhh! Look at that beautiful color! And you just know the meat is going to be very tender.
Remove the roast to a cutting board, slice and arrange on a platter. Or, you can actually shred the meat with 2 forks, it’s that tender. Strain some of the pan juices to drizzle over the meat and garnish with fresh chives.
Rather than cook potatoes in the same pan with the roast, I made these smashed potatoes, because they are Mr. Cucina’s favorite. You can go with the traditional carrot and potato combination, or serve with mashed potato and green beans. All are classic restaurant combos that are sure to be a hit with your family.
Notes ♪♫ When cooking with wine, choose something that you can drink with dinner. A nice cabernet or merlot will go well with this dish. Never ever buy cooking wine, it is loaded with sodium and additives. Cheers!
This dish (and the smashed potatoes) look and sound so comforting and delicious!
Thank you Irene!