Few things really say "comfort food" better than pot roast, I think. It is certainly not new-fangled or trendy, but anyone who appreciates a meat-and-potatoes kind of meal understands that a pot roast can represent slow-food at it's best. On Sunday, with the beautiful early June weather rolling off the lake, the weekend was topped off with dinner that was as satisfying as the weekend was wonderful.
I'm lucky to have a good market in town with its own butcher who always puts out a fantastic array of offerings. When I caught eye of the wonderful chuck roasts on display, I knew what I had to do.
Sunday (or any day) Pot Roast
3-4 lb chuck roast (you could also use an "English" roast)
salt and pepper
2 TBSP vegetable oil
2 medium onions, quartered
4 whole cloves garlic, smashed
2 lbs potatoes (Yukon gold, redskins, white, peeled russets)
1 lb carrots
8 oz mushrooms, sliced
1 can beef stock/broth
water (as needed)
1 mushroom bouillon cube
1 packet of G. Washington's Rich Brown Seasoning & Broth (or a beef bouillon cube)
In a roaster pan (that has a cover) heat oil on top of the stove. When oil is hot, put in chuck roast that has been seasoned on both sides with salt and pepper. Let meat sear for about 4-5 minutes until a light brown crust is formed, and then flip and repeat on other side. When the other side is seared, take off heat. Add can of beef stock and enough water so liquid come up halfway the thickness of the roast. Add bouillon and/or seasoning mix to liquid and add onions and garlic to liquid. Cover and put in a 350 degree oven for 1:45-2 hours. Remove from oven and open cover (careful there will be a lot of steam). Add potatoes, carrots to liquid. Scatter the mushrooms on top of roast and other vegetables. Cover and return to a 300 degree oven for another hour.