There is nothing I love more than honest, earthy cooking. A pot on the stove that makes the whole house smell rosier, and straight forward flavors that taste of just what they are. This afternoon I started a pot roast that simmered until eight in the evening, and it just tasted so incredibly… well, beefy! I don’t really think anything more could be said. Shredded and coated in dark, voluptuously umami braising liquids (collagen FTW), embellished with a dollop of sour cream and spooned lovingly over buttered egg noodles, it was such a satisfying meal. I gilded the lily with a still-warm slice of pumpkin pie, which pushed me right over the edge of the happiness-meter.
Lip Smackingly Simple Pot Roast
One 3-4 lb chuck roast
Salt and pepper
2 tbsp butter
1/2 large yellow onion, roughly chopped
1/2 bottle dry red wine (I used some Merlot I had hanging around)
32 oz beef stock
Season the roast very generously with salt and pepper, the dust with flour and brown on all sides in the olive oil and butter in a heavy dutch oven. Towards the end of the browning, toss in the onion to sweat. Deglaze with the wine and add the stock. Simmer, partially covered for 4-5 hours, until it falls apart. Serve in a variety of ways: you can reduce the braising liquids to an intense sauce, toss with egg noodles, serve over mashed potatoes…the possibilities are endless! You can even add paprika to the braising liquids for a stroganoff-style sauce.