So many times over the years, I have used this space to tout all of the fun, fall activities that I am going to be sure accomplish this year. Spoiler alert. I’m not going to accomplish pretty much any of them. Getting and carving a pumpkin will probably be all that I get done.
I’m not ashamed to admit, I’m more of an indoors-y kind of girl. Why go out and pick apples when I could stay home and cook something? Or read something? Or finally get around to watching “The Walking Dead”? Speaking of spoilers, I’m only on season three; so don’t tell me what happens!
When the weather cools down, I really like to cook big meals. I guess because I don’t mind running the oven for a long time and again, who wants to be outside when I can be warm and cozy with comfort food at home. So fall is the time for roasts and casseroles and pot pies and stews…dang, now I’m hungry.
One of my favorite foods is pot roast. You can make easy recipes in your crock-pot, but there is just something about pulling out your dutch oven and doing it the old-fashioned way.
I also have a thing with have full blown Sunday dinners, and for some reason, doesn’t pot roast just scream SUNDAY?
So gather your friends and/or family and cook up this perfect pot roast that is just what you need for Sunday dinner this fall!
• 1/4 cup pure olive oil
• 3 onions, sliced
• One 3-4 pound top or bottom round beef roast
• Flour for dredging
• 8 slender carrots, or fatter ones cut in half or quartered
• 3 ribs celery, cut in half
• 2 1/2 cups beef broth
• 1 1/2 cups hearty red wine
• 5 or 6 sprigs fresh thyme
• 1 rounded teaspoon freshly ground black pepper
• Salt to taste
• 2 tablespoons unsalted butter at room temperature
• 2 rounded tablespoons flour
In a large, dutch oven, over medium heat, heat the olive oil and sauté the onions until golden. Thoroughly dredge the beef in the flour, covering all the surfaces. Add to the pan and brown on all sides. The flour may cause the onions to burn slightly. This is good and will add lots of flavor. Add the carrots, celery, beef broth, wine, thyme, black pepper, and salt to taste. Reduce heat, partially cover, and barely simmer for 3 to 3 1/2 hours, turning the beef occasionally. Remove the carrots and celery when they are cooked and reserve.
When the beef is falling-apart tender, remove it from the broth. Remove the thyme sprigs. Knead the butter and 2 tablespoons flour together until thoroughly combined. Add the mixture to the broth and stir with a wooden spoon until you have a sauce the consistency of buttermilk. Remove from the heat.
To serve, slice the beef and arrange on a platter. Cover with some of the sauce. Put the remaining sauce in a bowl or gravy boat. Now add the carrots and celery (and make it pretty, this is fancy Sunday dinner!) Garnish with fresh thyme sprigs, if you like. Serve immediately.
Nothing pairs better with pot roast than potatoes. I prefer mashed, but you can pick your favorite to serve with it!