Receta The end of construction and Pot Roast Recipe
Happy Monday All!
Our kitchen construction is finally over. I am so happy with the way it turned out. All the hard work and sacrifice finally paid off. I’m even happier that I can finally get back to cooking.
We added a spice cabinet and what a total space saver it is. It’s my favorite.
And we added a riddling wine rack. Just need to get some more wine for it.
Kurt and I are very happy to have our kitchen back and get our lives back on track. We are both creatures of habit, this construction turned everything upside down. Now we finally get to enjoy the kitchen we’ve been wanting for such a long time.
To celebrate the end of construction I made Pot Roast with mashed potatoes. Hey, what’s a better way to celebrate than to have a good old comfort meal. This dish is a true hit with my husband and I don’t know any men that do not love Pot Roast. It is truly a heart warming meal.
I used free range grass fed chuck and mostly organic ingredients to make this dish. If you can try to use organic non GMO produce as much as you can.
Have a great day.
Pot Roast Recipe
Cook time
3 hours 30 mins
Total time
3 hours 40 mins
Author: Kathy Steger
Serves: 5
- 3 lb beef chuck
- 1 tbsp flour
- 1½ yellow onion, chopped
- 2 medium carrots, sliced into ¼ inch slices
- 2 celery stalks, cubed
- 4 thyme sprigs
- 4 garlic cloves, smashed
- 1 15oz can diced tomatoes, no salt
- ¼ cup cognac
- 1½ cup red wine
- 1 cup chicken stock
- 1 beef bouillon
- salt and pepper
- 2 tbsp olive oil
***Use Organic ingredients as much as possible
Preheat oven to 325 degrees.
Pat dry the meat with paper towels. Season generously with salt and pepper. Drench in flour.
Preheat olive oil in a Dutch Oven, sear meat on each side until golden brown. Remove and set aside.
To the same pot, add carrots, onions, celery, thyme and garlic and cook about 5 minutes.
Add cognac and cook 1 minute.
Pour in red wine, chicken stock and canned tomatoes.
Stir in the bouillon. Return meat to the pot, bring to a boil.
Cover with a lid and transfer to the oven. Cook for 2½ hours.
Reduce oven temperature to 250 degrees and let the roast cook for another hour.
Serve with mashed potatoes.
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