Easy Peasy Pot Roast

Pot roast always seems like it takes so much effort, but the funny part about a meal like this is that the only hard part about cooking it, is waiting the 4 hours to eat it!  I made this recipe a few weeks ago and had planned to give my sister half of the batch....but she ended up in the ER with my niece, Elaina :( and couldn't swing by to pick it up the night I made it.  Soooooo, I went ahead and froze the other half and we're having it tonight for dinner. Which is perfect for a few reasons.  The first is that we came home very late last night from a trip to San Diego (which was absolutely perfect!) and the last thing I felt like doing was whipping up a hearty meal after 7 days of eating out and 12 hours of traveling. So, I just popped it in the crock pot and let it thaw and develop even more flavor all day.  Secondly, we're getting an awful storm here in Michigan over the next day or so and I couldn't think of anything better than a comfort food dinner.  Pot Roast, which I'm serving with egg noodles on round 2, will be perfect!

This "Easy Peasy Pot Roast" lives up to it's name.  But it should be named "The Tastiest, Most Flavorful,  Easy Peasy Pot Roast You've Ever Eaten In Your Life!!!"  :-)  The title bar in blogger only allows for so many characters though....so I had to shorten the title.  Anyway, this isn't your Mama's pot roast.  It's a twist on a classic for sure.  Garlic bulbs stuffed into it, a little vino and a even a little honey.  Yep, honey.   It's made in a dutch oven, but feel free to sear the meat in the pan and do the first few steps and then transfer it all to a crock pot so you don't have to stay home for the day and watch over it.

Yummy!!!  Enjoy :)

Housepitalities Easy Peasy Pot Roast

Ingredients: (Serves 4, cook time 4 hours)

-2-3 lb. Beef Roast (bottom round or top round)
-8-10 Garlic Cloves
-3 Small White Onions
-1 Can Tomato Paste
-1 Cup Red Wine
-2 Tablespoons Honey
-2 Cups Beef Stock
-1 Small Bag Baby Carrots
-1 Cup Frozen Pearl Onions
-1 Cup Frozen Peas
-8 Small Red Potatoes or Baby Yukon's
-Salt, Pepper & Olive Oil

Directions:

Pre-heat the oven to 300 degrees.  Rinse and dry the roast.  Make about 8 slits in the roast and stuff the peeled garlic cloves into the slits.  Salt and pepper the roast and rub with about a tablespoon of olive oil.  Let Sit for about 5-10 minutes.

Rough chop the onions and grate the garlic into the 2 cups of beef stock while you wait for the roast to marinate. 

Bring the dutch oven up to temp on the stove top, about medium-high heat.  Add another tablespoon of olive oil and sear each side of the roast for about 3-4 minutes.  Each side should be golden brown.  Remove the roast from the pot and immediately add another tablespoon of oil and the onions.  Salt and pepper the onions.  Let the onions sweat and get a little brown in the pan.  About 5-8 minutes.

Add 1 cup of red wine to deglaze the pan and let it simmer for a few minutes and reduce.  Add the stock and the tomato paste.  Whisk in the honey as well and whisk until all ingredients are incorporated.  Bring to a boil for about 5 minutes, it should be a thick sauce at this point.

Add the roast cover and cook for 2 hours on 300 degrees.

Turn the roast over and add potatoes, carrots, pearl onions and peas.  Cook for another 2 hours, covered on 300 degrees. 

Remove from oven, transfer roast and accompaniments to serving dish and let sit for about 10 minutes.  Slice or shred and serve.  It's like butter!  You will love the rich and tangy sauce/gravy, it's almost like a boeuf bourguignon in it's tangy nature.  Serve it with crusty bread and the rest of the wine. :)

Happppppy Snow Day everyone!