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Prep Time20 minutes
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Cook Time3 hours
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Serving4
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There’s another recipe on this site called Pot Head Post Roast, and this is pretty much the same recipe except that I used a large bone-in chuck roast this time. I made this on a Friday night and ate it all weekend because it was DELICIOUS and so amazingly homey on a weekend when pipes had to be wrapped, plants had to be covered and dogs had to be dressed in sweaters and kept inside. I started to name the recipe after “Meathead,” on All in the Family (that groundbreaking sit-com from the 70’s which I really can’t stand to watch any more but I loved the first time around). However, Rob Reiner’s story is just too serious a subject for this site. And then I realized that Edith probably cooked a pot roast during the nine seasons she endured Archie’s bigotry and rudeness. As it turned out, she did. And I actually love this clip. It made me feel better about Edith’s predicament. Her character (played by Jean Stapleton) had a sweet nature and she undoubtedly cooked for her family with love.
Wikipedia says this about Edith Bunker/Jean Stapleton: Edith is Archie’s ditzy but kind-hearted wife. Archie often tells her to “stifle” herself and calls her a “dingbat”, and although Edith generally defers to her husband’s authority and endures his insults, on the rare occasions when Edith takes a stand, she proves to exhibit simple but profound wisdom. Despite their different personalities, they love each other deeply.
Ingredients
Edith's Pot Roast
Directions
Pull out your big Le Creuset Dutch Oven and pre-heat the oven to 350 degrees.
Pat the roast dry. Dredge it in seasoned flour.
Heat the Dutch oven on the stove over a medium high heat. Swirl some olive oil in the hot pot. When it is hot, put the roast in it, browning on both sides. When you have a good dark brown color on both sides of the steak, remove it to a platter.
Dump in the onions and let them cook and soften. They should take on a little color but don't caramelize them. Stir, Add the chopped garlic and stir. Add the carrots and stir. Pour in some wine or water so that the bottom of the pan doesn't burn.
Add about half the bottle of wine, keeping the heat on high. Pour in the beef stock. Add a glug of chili sauce. Season with salt and pepper. Toss in the thyme.
After the broth has cooked a few minutes, return the roast to the Dutch oven. Put the lid on the pot and slide it into the oven. Cook at 350 degrees for about 3 hours. Check on the roast during this time and lower the temp if necessary. You don't want the broth to be a roaring boil. You want the roast to cook low and slow until it is so tender that it is falling off the bone.
When the pot roast is done, let it sit for at least 10 to 20 minutes. This roast is delicious the next day, warmed gently. Serve with mashed potatoes or mac and cheese.
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