Pot Roast Dreams

I call it Pot Roast Dreams because you'll dream about it.

Heck, you'll probably get up at midnight to raid the fridge!

Even if you're not a big "traditional pot roast" fan, keep reading. Some twists are my own doing, while others are straight from my momma. We just keep passing the stick and try to put our mark on it.

My momma has always put sweet potatoes in her pot roast. Yes, that's right... I said SWEET potatoes. It adds the most amazing flavor to everything. You must try it. I cook my pot roast with a bit of Merlot because I love the taste of the alcohol-soluble flavor molecules in beef. It takes beef to a whole 'nother level, y'all!

So without further ado... here it is!

Pot Roast Dreams

3 to 5 pound beef roast

2-3 tablespoons canola oil

Salt and pepper

3 cloves garlic

8 ounces red wine such as Merlot

Water

Carrots

Russet potatoes

Sweet potatoes

Sweet onions

2-3 Tablespoons cornstarch

Preheat oven to 350 degrees.

Heat oil in a large Dutch oven or pot with heat resistant handles. While it is heating, sprinkle all sides of roast with salt and pepper.

Ok, so I had to show you my cool battery-operated pepper mill that has a light. It's the ultimate lazy person gadget. I love it! LOL

Place roast into hot pan and let it brown undisturbed for about 3 minutes.

Turn and repeat browning on ALL sides. (yes, even the thin sides!)

Add garlic and red wine. Add enough water to come to the top of the roast. Bring to a boil, cover with tight fitting lid, and transfer to the oven. Bake undisturbed for 90 minutes.

Peel potatoes and carrots. Cut into large pieces about 3” long. Peel and quarter onions. The size of your roast will determine how many veggies to include.

Remove pot from oven. Turn roast over in the pan. Be careful not to let it fall because the liquid will burn you! Carefully drop in the prepared vegetables around the roast. I just keep adding until there is no more room around the edge of the meat. You want everything to be covered in liquid. Replace lid, and return to the oven. Cook for an additional hour.

Cooking time will again depend on the size of your roast. When it is done, the meat will easily fall apart. You want to cook the meat long enough so that the protein chains break down and make the meat fall-apart tender.

Remove meat to a cutting board. Section into 2” pieces, and remove any bones or large pieces of fat. Mix 2-3 tablespoons cornstarch with ½ cup water. Stir into juices from pot roast to thicken. Return meat to pot.

I like to serve it with bread and Worcestershire Sauce. It’s just how we do things ‘round here.

Growing up, momma would put a packet of Lipton Onion Soup Mix into the water to cook the roast. That was good, too. What was really our tradition was to serve it like this: put a slice of white sandwich bread on your plate, ladle on lots of meat and veggies and gravy, splash on a few dashes of Worcestershire sauce, and top with something crunchy from a packet called "Tater Topper." Oh man. Talk about comfort food!

The only problem is... it's so good, that you won't have many leftovers to enjoy.

My advice... Buy a BIG roast! ha ha!

Keep lovin' and keep cookin'!