I'm all about comfort food. And what makes a more perfect comfort dinner than pot roast. This is just about as easy and perfect as it gets. Just make sure you plan ahead, because this needs three hours to cook.
6 Tbsp butter
3 lb pot roast
6 medium potatoes, chunked
1 lb carrots, chunked
1white onion, sliced
2 garlic cloves, minced
1 pkg (1/2 oz) dried Porcini mushrooms
1 cup red wine
4 cups beef broth
1/4 tsp Thyme
1/4 tsp Rosemary
Salt & Pepper to taste
Preheat your oven to 275 degrees. I prepare this recipe either in my Pampered Chef 12" oven-proof skillet or Deep Covered Baker. It is always delicious.
Salt and pepper all sides of the pot roast and set aside. Place butter in a frying pan and saute the garlic and onions. Salt lightly and cook until lightly browned. Tear the dried Porcini mushrooms into small pieces and add them to the pan. When onions have softened, add red wine and bring to a boil. Allow to boil for at least one minute. Sprinkle with a mixture of the Thyme, Rosemary and salt.
If using an oven-proof skillet, place add the seasoned roast to the pan and place the carrots and potatoes around the meat. Place the lid on the frying pan and place in 275 degree oven for 3 hours.
If using the Deep Covered Baker, place the seasoned roast in the center of the baker. Pour the broth in the the baker and then add the potatoes and carrots. Place lid on top and put in the 275 degree oven for 3 hours.
Even my 20 year old son said this was the best dinner ever. If you've ever had a 20 year old at home, you know it's not often you hear a compliment, if ever.
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