4.27.2014

Sunday Pot Roast


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. 


Sunday Pot Roast
Yield: 4 Servings

Ingredients:
1.5 lb Chuck Roast
2 tbsp olive oil
1 tsp kosher salt
1 tsp ground black pepper
2 tbsp rosemary, minced
1.5 cups Cabernet Sauvignon
20 cloves garlic, peeled
1 lb cremini mushrooms
2 rosemary sprigs

Directions:
Preheat your oven to 325 degrees. Start by coating your meat with olive oil, then evenly rub on the kosher salt, pepper, and minced rosemary. Place a large saute pan over medium-high heat, and allow it to heat for 2 minutes. Place the roast onto the pan for 1-2 minutes per side, for a total of 7-8 minutes. Remove the pot roast and place it into a baking dish. Turn the heat of the saute pan down to medium, and add the wine, as well as the garlic and mushrooms. Allow it to cook for 6 minutes, then remove it from the heat and pour it over the pot roast in the baking dish. Top the pot roast with the additional sprigs of rosemary. Place the baking dish into the oven for 1 hour and 15 minutes. When it's done cooking, remove it from the oven and cover it with foil for 10 minutes. After it has rested, place the meat onto a cutting board and slice it. Enjoy!

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