Pot roast is how you spell comfort food

It is true. Or at least for me it is. It's not quite as appealing in the summer heat, I suppose. But a pot roast will take away your blue on rainy days like these in Blacksburg, VA.

There are numerous different recipes for pot roasts out there. But this one is my favorite so far. A rich flavor is induced in the meat through two simple techniques, searing and braising. It is so tender you can cut with a fork!

A lot of pot roasts are made with a slow cooker but I prefer my cast iron Le Crueset French oven. But really, I like to cook anything in my French oven. Enameled cast iron is expensive but it is worth every penny. I assure you that you will pass one of these down to your grandchildren in almost perfect condition.

But with this recipe, I like my French oven because it takes less time to cook than a slow cooker. The tight lid keeps the moisture from escaping the pot, keeping my roast from drying out. I also use a chuck roast since it is more marbled, which gives the meat more flavor as the fat melts during cooking.

Pot Roast
Mix together:
2 lbs. chuck roast
4 cloves garlic
2 tbsp thyme leaves
2 tbsp olive oil

Cut slits in the roast on both sides and stuff the garlic-thyme mixture into the slits. Heat 1 tbsp. of olive oil in a French oven and sear both sides of the roast (Searing means quickly cook the outside of the meat on high heat til brown. It helps seal the flavor and the juice). Take the roast out and let it rest on a platter.With the dripping in the pot, sweat:

1 onion, diced
1 cup celery, diced
1 cup carrot, diced

Once the onion is soft, stir in 1 tbsp of tomato paste. Cook until the tomato paste is brown, stir in 1/4 cup flour and cook till the flour is mixed in. Then deglaze with 1/4 cup red wine, make sure to loosen any brown bit on the bottom of the pot. This add a lot of flavor to the sauce. Cook until nearly evaporated. Then add 2 cups of beef broth. Return the roast to the French oven, cover, and put the pot in a 300 F preheated oven. Let roast for 2 hours.

After 2 hours, take the pot out of the oven, take the roast out on a platter. Strain the sauce, return it to the pot and add:

2 cups cubed potato
a few carrots, quartered

Put the roast back in your pot. Put the pot back in the oven for another hour or so. And your pot roast is ready.


I thoroughly enjoy this recipe. It requires quite a bit of time, but you can totally ignore it in the oven. Next time the weather calls for something warm and savory, give this pot roast a try and let me know what you think!