422 - Pot Luck
As a kid, Sundays in our home involved going to church and then coming home to a delicious, aromatic pot roast. Here is my recipe for the perfect pot luck pot roast:
- 4 lbs bottom round
- 2 cloves garlic, crushed
- 2 tbsps vegetable oil
- 1 turnip, chopped
- 1 carrot, chopped
- 1 parsnip, chopped
- 2 ribs celery, chopped into large chunks
- 1 cup red wine
- 1 cup vegetable stock (can use beef for a richer pot roast)
- 5 sweet onions, chopped in large chunks
- 2 bay leaves
Rub garlic evenly all over the roast.
Sprinkle flour onto cutting board (or wax paper), and dredge roast in flour.
Heat vegetable oil in large pot and transfer in roast. Sear each side of meat.
Remove roast from pot, and place on a plate.
Keep heating the pot. Add turnip, carrot, parsnip, and celery. Stir.
Allow to cook for a few minutes.
Return roast to pot. Add vegetable stock and red wine.
Add onions, nestling them around the roast (looks nice for final presentation as well).
Add bay leaves.
Transfer pot to pre-heated 325° oven. Allow to cook for 3 to 4 hours, turning your roast every half hour.
Pot roast never looked or smelled this good. Just you wait until you try this one!