Pot Roast

My local grocery store was running a special deal a few weeks ago. If you bought the enamel cast iron pot you got a roast, salsa, and tortillas for free! I’ve wanted an enamel cast iron for awhile. They are usually really expensive. This is a knock off of the Le Cruset so it was a lot cheaper. This is what I did with the free roast and the pot. I made a post roast. I didn’t write down the recipe because I was busy cleaning and dealing with washing machine repair men. But here are the photos and a general outline of what I did.

Seasoned the roast with garlic powder, kosher salt and fresh black pepper.

Browned the roast in a little fat.

Removed the meat and added two chopped red onions. Cooked them down till starting to get clear.

Added about a cup of dry red wine, a can of chicken stock, a few sprigs of fresh rosemary, pinch of thyme, a pinch of mace (spicier version of nutmeg) and the meat.

I cooked this in the oven at 300 for about 2 hours covered. Then added some carrots and yellow bell pepper. then returned it to the oven for another 2 hours but uncovered this time.

Then I made gravy from the juice of the roast and a flour butter roux.

Nothing is more classic than pot roast and gravy. So delicious.

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About thatgirldownsouth

Anything is possible in the big green kitchen. View all posts by thatgirldownsouth

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