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Prep Time30 minutes
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Cook Time3 hours
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Serving4
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POT ROAST. The ultimate comfort food. Which of course reminds me of “pot,” also considered a comfort, a mood enhancer, stress reducer, anti-inflammatory and overall well-being booster. I’m only slightly amazed at the cooking shows on t.v. focused on cooking with marijuana, now an acceptable sub-genre of professional cookery. I am 100% in favor of legalizing marijuana not only because of the drug’s already widespread use but also because of the racial discrimination that criminalization has resulted in. Yes, marijuana is a drug but so is alcohol. And the abuse of alcohol has caused far more societal ills than the abuse of marijuana. Anything can be abused and become the object of addiction, even food! In my opinion, the responsible use of marijuana does not signal the deterioration of Western civilization. At any rate, pot and pot roast just seem to go together. Kind of like Cheech and Chong. You can spend the afternoon cooking this roast and you cannot mess it up. The Heinz chili sauce is my secret ingredient, a tangy sauce I discovered in the ’80s when I used to mix it with grape jelly and pour it over cocktail meatballs. You can use a little or a lot of the chili sauce depending on how thick and tomatoey you want your pot roast sauce or gravy to be. This is not a dish to fret over. Put on your yoga pants, fire one up and get comfortable!
Ingredients
POT ROAST
Directions
Pre-heat oven to 350 degrees.
Lightly flour the beef and sprinkle it with salt & pepper. Tie it with butcher's twine so that it doesn't fall apart completely when you cook it (that's optional).
Heat a Dutch oven over medium high heat. Swirl a swirl of olive oil in the pot and let it heat so that when you add the beef, the beef sizzles.
When the beef has browned on both sides, add the onions and carrots. Cook until the onions are soft, turning the beef over and moving the vegetables around to keep them from burning.
Pour in the wine while the pot is hot and let it reduce a bit.
Pour in the beef stock to cover the roast.
Add the chili sauce and stir the liquid.
Put the Dutch oven in the 350 degree oven and cook one hour.
Reduce heat to 325 degrees and cook another two hours.
Now. You can separate the beef and the liquid and make a gravy if you want to. Strain the liquid and set aside. Make a light roux in a sauce pan, add the stock and make a gravy. OR just serve the beef in big chunks with some of the sauce. OR let cool and refrigerate. The next day you can skim the fat off the top and make a gravy or serve with the liquid "as is." It all depends on how "fancy" you want to be.
Serve with mashed potatoes. I like these Bob Evans potatoes that you just heat up. They are really, really good.
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