When the temperature is 22F, there is nothing quite like a slow cooked roast in the oven. This past Sunday, I tried my hand at making a classic pot roast and I have to say, there is a reason this is called comfort food. I would highly recommend making this recipe this winter season.
3-4 lbs of brisket
4 medium onions, quatered
4 medium carrots, cut into 2 inch pieces
4-5 medium potatoes, cut into large cubes
2 springs of rosemary
2 springs of thyme
1 bay leaf
1 cup of red wine (pick a nice full-bodied wine, something that you would enjoy drinking!)
3 cups of low-sodium chicken stock
4 tsps of salt
4 tsps of pepper
4 tbsps of olive oil.
Preheat your oven to 300F
Heat 2 tbsps of olive oil in a dutch-oven. Fry onions and carrots with 1 tsp of salt and pepper each. You are looking to get a golden color on the onions and slight char marks on the carrots. Once they are done, set aside.
In the same pot, add the rest of the oil and fry the potatoes with 1 tsp of salt and pepper each.
While the potatoes are frying, season the beef with the rest of the salt and pepper.
The potatoes will not cook through at this stage, all you are looking is to get a golden color. Set aside.
Sear the beef in the same pot, about 3 minutes per side. All you are looking to get is a brown crust on the beef.
Set the beef aside and deglaze the pan with wine, scraping up all the delicious brown bits from bottom of the pan.
Add the beef and just the onions back to the pot, cover with chicken stock, add rosemary, thyme and a bay leaf.
Cover the pot and cook in a 300F oven for 2 hours.
After 2 hours, add the vegetables back to the pot and cook for another additional 1 to 1.5 hours, till the beef is fall-apart-fork-tender!!!
After a total of 3 to 3,5 hours, pull the pot out of the oven and remove the beef. Tent the beef and let it rest. Remove the carrots and potatoes from the pot, arrange them in the foil-lines baking sheet and roast them at 375F for 20 mins. The will remove the sogginess from the veggies and give them a nice roasted texture.
While the veggies are roasting, simmer the juices in the pot on the stove-top, skimming the fat from the top.
Serve large chunks of the brisket with the roasted carrots and potatoes and generous spoonful of the juices. You will also want a bing chunk of crusty bread and a big goblet of red wine.