Traditional Pot Roast

In this bizarre winter we are having, planning Monday Meals for my daughter's family as well as us, has been a challenge.  Today I decided not to pre-plan. Usually I do all of the prep at home; but today I bagged up the groceries and took them with me to prepare at her house.  I really look forward to giving them a night off every week from cooking.

Traditional Pot Roast (Ree Drummond Recipe)
printable recipe

Salt and Pepper
1-2 lb. chuck roast
1-2 T. olive oil
3 whole carrots, unpeeled, cut in 2 inch chunks
2 onions, peeled and cut in half
3 potatoes, cut in chunks
1 can of beef broth
3/4 c. dry red wine
3 sprigs of fresh rosemary
2-3 sprigs of fresh thyme

Heat oil in an oven proof dutch oven.  Place the onion halves cut side down and allow to brown.
Add the carrot pieces and stir to cook for 2 minutes.

Remove the vegetables to a plate.
Season the meat generously on both sides with salt and pepper.
Add to the hot pan and brown on both sides.

 Remove to a plate.
Add a bit of the wine and broth to deglaze the brown bits from the bottom of the pot.

Add the beef and vegetables, including the potatoes, back to the pot.

Add the remaining broth and wine. Toss in the fresh herbs.
Cover and place in a 250 degree oven for 3-4 hours until meat is falling apart.

A one pot, no fuss, hearty meal after a long day.  I came home and enjoyed the same long-cooked deliciousness that I smelled there all day!
This is one of those 'go-to' feel good recipes.  No other way to describe it but with the word COMFORT.