I remember waking up to the fresh smell of bacon/sausage with a hot biscuit rising away in the oven. Freshly cut potatoes were sizzling away on the stove while my parents were prepping the rest of our Sunday breakfast.
After stuffing our faces we would be off to get ready for weekly mass. Most of the time we would come back home to a nice hot meal instead of eating out. This typically consisted of a nice pot roast with veggies that my mom would time just perfectly so that it was ready to come out of the oven as we were pulling in to the carport.
To this day I still think of a pot roast as a classic Sunday lunch meal. It’s basically an all in one dish consisting of onions, potatoes and carrots covered in a delicious stock and wine glaze. Occasionally we would toss a quick salad or throw some rolls into the oven so you would have something to soak up the sauce that would be running away from the pot roast.
Leftovers for the rest of the week would consist of pot roast sandwiches. It never got old, yet I hardly make this meal. Maybe it’s the thought that you can never outdo your mother’s recipe or I just tend to forget about it and we pick something up after mass for ease.
Well for the past month I’ve made two pot roast recipes. The first was complete flop because I didn’t add enough liquid and overcooked the roast. After reading up on some Google boards I decided that I needed to double the liquid and lower the temperature.
Slow and steady wins the race right? Same with a pot roast.
ENJOY ~ Meagan
Preheat oven to 275 degrees F.
Add olive oil to a dutch oven over medium heat. Season the roast generously with salt and pepper. Sear each side of the round roast for 1 minute.
Pour in the beef broth and wine to the dutch oven. Cook for 1 hour. Add the onion, carrots and potatoes to the pot and cook for an additional 1 1/2 hours to 2 hours.
You want the meat to be tender when you insert a fork into the thickest part of the meat.
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