Pot Roast

On our honeymoon, my fabulous DH brought me to the outlets in Orlando, where there was a Le Creuset outlet. I was overwhelmed by the beautiful cookware there, but I was on a mission – to get a 5 quart dutch oven in a pretty, fun color!

And did I? Yes, yes I did! I bought a dijon colored one for just over $100, because I purchased a “second quality” oven and also had a 40% off coupon given to me by the lady working there. Second quality still has the lifetime warranty, and it’s called second quality because of purely just cosmetic flaws. I don’t personally see flaws, so I was super stoked to buy it!

I promised DH I would break this bad boy in with a pot roast, and I found the perfect recipe on Cooking Light online. This recipe did not disappoint at all.

I made a few adaptations, which are noted in red.

Classic Pot Roast
Source: Cooking Light

Ingredients:

• 1  teaspoon  olive oil
• 1  (3-pound) boneless chuck roast, trimmed (We used rump roast..it was on sale!)
• 1  teaspoon  kosher salt
• 1/4  teaspoon  freshly ground black pepper
• 2  cups  coarsely chopped onion
• 1  cup  dry red wine
• 4  thyme sprigs
• 3  garlic cloves, chopped
• 1 head of garlic
• 1  (14-ounce) can fat-free, less-sodium beef broth
• 1  bay leaf
• 4  large carrots, peeled and cut diagonally into 1-inch pieces
• 2  pounds Yukon gold potatoes, peeled and cut into 2-inch pieces
• 1 pound whole mushrooms, cleaned
• Fresh thyme leaves (optional)

Directions:

1. Heat olive oil in a large Dutch oven over medium-high heat. Sprinkle chuck roast with salt and pepper. Cut small slits in the roast and put cloves of garlic in for flavor. Add roast to pan; cook 5 minutes, turning to brown on all sides. Remove roast from pan. Add onion to pan; sauté 8 minutes or until tender.
2. Return browned roast to pan. Add the red wine, thyme sprigs, chopped garlic, beef broth, and bay leaf to pan; bring to a simmer. Cover pan and bake at 350° for 1 1/2 hours or until the roast is almost tender.
3. Add carrots, mushrooms and potatoes to pan. Cover and bake an additional 1 hour or until vegetables are tender. Remove thyme sprigs and bay leaf from pan; discard. Shred meat with 2 forks. Serve roast with vegetable mixture and cooking liquid. Garnish with thyme leaves, if desired.