In my relentless push for at least a trace of a fall season in Southern California, I continue to research and experiment with comfort foods. I look for comfort foods that will warm my tummy and fill my house with succulent aromas of animal parts cooking in the oven. This week that meal will be pot roast. Just the phrase ‘pot roast’ evokes visions of tender, savory beef that melts in your mouth, smothered in a sauce that ties the rest of the ingredients together.
This week’s recipe comes from the book, Paleo Comfort Foods, which has been featured on Robb Wolf, the Whole9 blog, and a host of other Paleo friendly sites. While I have not made this version of pot roast before, I will be making it today. Results to follow but i’m sure it will be delightfully delicious!
1 3 to 4lb chuck roast
3 cloves garlic
salt & pepper to taste (optional)
2-3T bacon grease or olive or coconut oil
2 cups carrots, chopped
1 medium onion, chopped
3 cups celery, chopped
3 cups mushrooms, sliced
2 cups dry red wine (optional)
1 28oz can tomatoes
1 cup water
2 cups beef stock
1T balsamic vinegar
2 sprigs fresh thyme
2 sprigs fresh rosemary
1. Preheat the oven to 300 degrees
2. Pat the roast dry with paper towels. Cut a few slits in the meat and insert the pieces of garlic into the slits.
3. Season the meat with salt & pepper (if desired). Heat a large dutch oven over medium high heat.
4. Add the oil until just smoking, then add roast and sear for approximately 3-5 minutes each side. Remove from heat.
5. Add carrots, onion, mushrooms, and celery, and saute until onions are translucent. Add the meat back to the vegetable mixture.
6. Pour in the wine (if desired), tomatoes, water, stock and vinegar and bring to a boil.
7. Remove from stove, cover and place in the oven, turning meat over about every hour or so.
8. Cook 3-4 hours, or until meat is fork tender.
Can be served with mashed cauliflower.
Rest day 10.09.2011