Autumn is definitely here, the days are cooler and the kitchen is warming up. Pot roast is the ultimate comfort food, especially when you serve it with mashed potatoes. The great thing too is that you have to make this meal early because it takes 4 hours to cook in the oven. That way you can cozy up with a book or finish little projects you have going on. I took the time to finish sewing up the diapers I am making for the baby. Sigh.....loving the season.
POT ROAST with Garlic Mashed Potatoes
2 Tbsp organic vegetable oil
1 5-6 pound organic and/or pasture raised beef chuck roast or any other cut suitable for pot roast
sea salt and pepper
1 cup organic beef or chicken stock
1 1/2 cups organic red wine
3 organic onions, cut into wedges
4 cloves organic garlic, chopped
2 organic bay leaves
3 sprigs fresh organic thyme
2 Tbsp organic tomato paste
2 pounds organic carrots, cut into chunks
1 organic parsnip, cut into chunks
2 celery stalks, chopped
Method: Preheat oven to 350*. Heat the oil over medium high heat. Season the roast with sea salt and pepper. Brown the meat on all sides and then add the stock, wine, herbs, onion, garlic and tomato paste. Bring to a simmer, cover and place in the oven and roast for 3 hours. Then add the carrots, parsnip and celery. Cook until the vegetables are tender, about 1 more hour. Serve on garlic mashed potatoes.
GARLIC MASHED POTATOES
Just add chopped raw garlic to your mashed potatoes.....
In my opinion the best thing about pot roast is the left overs the next day. I also love the smell of a Pot Roast cooking in the kitchen when I cook with grass fed beef. I work with La Cense Beef and our beef is 100% grass fed. The flavor difference is incredible when compared to grain fed beef.
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