I have such fond childhood memories of my mom preparing a huge pot roast on Sunday mornings, and the amazing smells that would fill our home as it baked for the rest of the day. Last week, I was eager to recreate that wonderful meal that I recalled, but with my own twist on it. I turned the heat a little higher than the traditional pot roast temperature, 325 instead of 250. This way I didn't have to wait all day for it to finish cooking.
I also added a few of my favorite things, Cabernet, rosemary, cremini mushrooms, and garlic. I started by coating the meat with olive oil, salt, pepper, and minced rosemary. Then I seared the outside in a hot saute pan, this created a beautiful crust that helped to seal in the juice. I then deglazed the pan with the red wine, and tossed the garlic and mushrooms in with it. Finally, I added all of this to a baking dish.
After an hour and fifteen minutes in the oven, I was left with a gorgeously cooked pot roast. It was light pink in the center and deliciously tender. Not to mention how delectable the cabernet soaked mushrooms and garlic were.