I made a pot roast because the weather was yucky and I was busy. There is something so wonderful about throwing something in a pot and letting it cook.
I’m glad I cut the meat this thick, it was perfect with just enough left overs for a hot beef sandwich or another leftover meal of this meal.
It is very simple to make. Brown the roast in about a tablespoon of oil. While it is on its last side to brown throw in some sliced onions and stir….stir…stir
Now take the roast out and let it rest.
Add the carrots that you cut about two inches long. stir… stir…. stir
( Above ) The pan is hot and bits are on the bottom of the pan and need to be removed to make a yummy gravy.
Take one cup of red wine and one cup of broth or all broth and pour into the onions and carrots. try to scrap the bottom to get the nummies up .
Now lower the burner and add the roast back in. Let it cook med- low until done. This one was med rare in the middle but you can’t tell because of their “love” for gravy. But cook until you reach the desired temp that is appreciated by Your family. (laugh)
Here it is on the plate but it wasn’t finished yet. The dinner rolls aren’t on the plate yet and something esle was missing. Oh well….. I know you got the idea right?
I don’t know who’s plate this was. All I know is there is way too much gravy and it is all stirred together. ( shakes head smiling)
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Pot Roasts remind me of my childhood. My Mom and Granny Granny taught me to cook when I was about 4 years old. YES I said 4. Now I’m not talking about making a big dinner, I’m talking about helping with stirring while standing on a chair by the stove. GASP.. yes, we did those dangerous kind of things back then. Anyway back to the cooking stuff. I would use the “beater” mixer on the taters. I would stir something that was already cooking, I would learn to measure with measuring cups and spoons. They taught me so much and think of them daily.