THIS A CLASSIC POT ROAST ROAST HAVE DIFFERENT NAMES, SUCH AS BLADE ROAST, CROSS-RIB ROAST, SEVEN-BONE POT ROAST, ARM POT ROAST,ARE ALL ACCEPTABLE. ENJOY DAN:

MOM’S CLASSIC POT ROAST by CHEF DAN


Serves 4-5



INGREDIENTS:



1 3-4 pound boneless chuck-eye roast or beef shoulder roast

1 tablespoon olive oil or grapeseed oil

1 teaspoon salt

1/2- teaspoon freshly ground black pepper

1 tablespoon Italian seasoning

2 onions coarsely chopped

1 cup red wine

4 thyme springs

5 garlic cloves, chopped

1 cup beef broth

1 tablespoon tomato paste

3 bay leaves

1 tablespoon balsamic vinegar

4 carrots, peeled and cut diagonally into 1-inch pieces

2 pounds Yukon potatoes, peeled and cut into 2-inch pieces

1 pound turnips, peeled and cut into 2-inch pieces



DIRECTIONS: PRE-HEAT OVEN TO 300 DEGREES



1. Heat oil in a Dutch oven over medium-high heat.

2. Sprinkle roast with salt and pepper and Italian seasoning.

3. Brown roast in pot, all over, several minutes on each side.

4. When roast is browned, lift up the meat and add garlic and chopped onion to the bottom of the pan.

5. Let the roast sit on top of the onions and garlic.

6. Add red wine, thyme springs, beef broth, tomato paste, bay leaf, and balsamic vinegar.

7. Cover, bring to a simmer and then put in oven.

8. Cook for about 3- hours in the pre-heated oven.

9. Then add carrots, potatoes, and turnips.

10. Cover and cook 1 hour or until vegetables are tender.

11. Remove thyme springs and bay leaves from pan.

12. Transfer roast to cutting board and tent loosely.

13. Strain liquid through mesh strainer into 4-cup liquid measuring cup.

14. Add a little beef broth and make gravy out of the liquid.



ENJOY DAN: hallelujah