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Pot roast

I read a lot of health food books. And whenever I am in the middle of one of those books, I feed my husband only greens, salads, nuts, and seaweed. No meat, no dairy, no fat….It’s been a week. Poor guy. I fed him a big bowl of salad last night and he was looking me like he was just about to faint. Although I believe we can get all the proteins we need from greens, nuts and sea algae, I decide to make all american comfort food for him: Pot Roast!!! Yes, I went out and got a Le Creuset cast iron. And yes, I didn’t have one before…aghhhh embarrassing….but seriously, at an asian household, cast iron doesn’t make it top kitchen equipments. The only thing we need is a good rice cooker. And those cast irons are so $$$$$$$$! But I wanted to surprise him with all american comfort dish with yes, meat in it. And I am so proud to say I, an asian girl who always thought any dish braised was quite unvitalized, meat in it looks quite scary, NAILED it!!!! Oh my gosh…this turned out oh so good. My mother-in-law will be very proud. Now I have my cast iron (It’s worth the investment!), I am going to braise away…….

Ingredients

2 lb chuck roast (Please buy ‘happy’ cow)
2 cup beef stock
Half bottle red wine
5 Carrots
1 large onion
2 cloves garlic minced
1 Potato peeled and chopped
Herb: Bay leaves, thyme, parsley
Preparation


1. Pour half bottle of red wine in a sauce pan, throw in herbs and simmer to reduce it down to half.


2. Chuck: Salt, pepper, dust with flour
3. Heat cast iron HOT with grape seed oil and one Tablespoon butter


4. Sear the meat each side till golden brown (Cast iron should be hot! – nice golden crust on the meat is essential for the flavor!)
5. Take out the meat, set it a side.
6. Add onions cook till soft
7. Add garlic
8. Add reduced wine with herbs in it and simmer for a min.
9. Add beef stock and simmer for a min.


10. Put back the meat  and simmer for a min.
11. Put the cast iron in oven (230’F) for 2~ 2 1/2hours
12. Add carrots and potato and back into oven (350’F) for an hour.
13. Take out bay leaves and thyme strings. Salt and pepper to taste.
14. Serve with your favorite sides.

10 Comments Post a comment
  1. Pot Roast is one of my favorite winter meals. I do a very basic, traditional one. But the addition of red wine sounds good. Maybe I’ll give that a try next time. 🙂

    November 15, 2011
  2. I recently made pot roast with wine in the slow cooker – lover of the pot roast – YUM:)Thanks for sharing.

    November 15, 2011
  3. I know it….winter comfort land….:)

    November 15, 2011
  4. Wow.. i could see all the flavors! temperature dropped! it really is time for some POT ROAST!

    November 16, 2011
  5. You don’t have to ask me twice! Count me in. Mine does 1 part chicken broth, 1 part wine, 1 part water, about 8 cloves of garlic mashed and 5 hours at 325F. It’s all face-plant good, eh?
    xo, Biggles

    November 17, 2011
    • Mmmmmmmm I’m having left over right now…even better…think I’m going to put down all these health books till next summer. hahaha! 🙂

      November 17, 2011
  6. I couldn’t possibly agree with you more! Chicken can be done the same way, even with the red wine. Of course it doesn’t take as long, but the luscious factor is still quite high.
    xo, Biggles

    November 17, 2011
  7. Wienerdog #

    You did it! With old blue! So classic. It looks delish! Did you read the write up this morning from love mikana?

    November 17, 2011
  8. Christina, I just stumbled upon your blog and really want to try this recipe this weekend!

    December 16, 2011

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