October 23, 2012
Classic Pot Roast with Rosemary
This is a very traditional pot roast. It comes out moist and full of flavor. Really what more says comfort on a cold Autumn day more than a hearty meal that brings us back to childhood days of raking leaves?
Because this meal takes quite a few hours to make, this is an ideal time to do meditation in the kitchen. Set the altar aglow with candles and remind yourself of the sacred space and the meal that is to come.
- 2 Tbsp. flour
- 1 tsp salt
- 1 tsp coarse ground pepper
- 1 large pot roast
- 3 Tbsp. Cucina Aurora Rosemary Olive Oil
- 1 onion chopped
- 2 Tbsp. butter
- 2 carrots, peeled and diced
- 2 stalks celery, diced
- 2 Tbsp. rosemary
- 1 tsp dried oregano
- 1 cup beef stock
- 1 cup red wine (optional)
- 5 potatoes, cubed and boiled to just tender
- 2 Tbsp. fresh rosemary
- Preheat oven to 300.
- Mix flour with salt and pepper in a shallow dish and dredge meat to coat.
- Heat oil in a large oven safe pot (such as a Dutch oven) and brown meat on all sides.
- Transfer to plate and set aside.
- In the same pot add one Tbsp. of butter, onion, celery, carrots and rosemary, stirring constantly (about 5 minutes).
- Return the meat and any juice to the pot. Add the wine and beef stock.
- Bring to a boil, then cover and remove to preheated oven and cook for 3 hours, turning the meat every half hour or so.
- After 2 hours, add the potatoes, and more stock (if necessary).
- After the 3 hours, remove meat and veggies to searing dish.
- Mix remaining butter and flour with the liquid and whisk well.
- Pour this gravy over meat and veggies before serving.
