Comfort Food, Episode 2

I have many dishes that fit in the category "comfort food", maybe that's why I can't seem to lose weight. We have all heard the old adage, don't trust a skinny cook.  But my being "built for comfort, not for speed", as has been my physique for a number of years now, you can be certain that you can trust me.

Dad and Mom 1935

I have heretofore discussed Meat Loaf as a comfort food, Pot Roast is yet one of those foods that keeps me in a comfortable state, so to speak. My earliest memories include Sunday mornings before we went to church, when Mom would start the roast and Dad's "job" while we were at 12 o'clock Mass was to watch over the pot.  We would always have an early supper on Sundays, around 3:00 or 3:30pm. So the smell of the slow cooking pot roast that was emanating from our kitchen all afternoon really helped stoke my appetite as it was ingrained into my soul. Thank you Mom and Dad, for that wonderful memory.

My recipe for Pot Roast is guaranteed to give off the same extraordinary aromas as the one my wonderful Dad watched over all those many Sundays ago...  I hope you can create the same kind of memories...

3 lb boneless chuck roast                                            click on pics to see larger images
1/4 cup flour
Kosher salt & black pepper
garlic powder
1 or 2 bay leaf
4 whole cloves
3 onions
3 cloves of garlic
several carrots, cut into chunks
2 or 3 potatoes, quartered
2 stalks celery cut into 3 inch pieces
1 sprig fesh rosemary (optional)
1 teaspoon fresh thyme leaves (optional)
1 cup red wine
1 cup chicken stock
2 tablespoon olive oil
1 tablespoon beurre manie (equal parts butter and flour, rubbed together, used as a thickening agent.)


Pre-heat oven to 350

Salt, pepper and sprinkle garlic powder on your roast. Dredge the meat with flour and brown it in hot Dutch oven or large cast iron frying pan with olive oil on a medium high flame,on the stove-top, about 5 minutes each side. 

 

 







Stud one onion with the bay leaf and clove,  Place the studded onion in the pan along with the garlic cloves. 





 

Pour the wine and chicken stock into the pan, the liquid should reach half way up the side of the meat. Lower the heat to a simmer, cover the pan with foil and.place the pan in the oven for one hour. 














After an hour add the rest of the vegetables, and herbs, check the liquid level, taste liquids to see if you need to add a little more salt or pepper. Cover with foil again and place back in the oven for another hour, or until meat is fork tender.









Remove the pot roast and the vegetables to a serving platter, keep warm. Reduce pan liquids over a high flame with burre manie mixture, whisking until slightly thickened, adjust seasoning.









Strain thickened gravy over pot roast and veggies and serve with either egg noodles or a nice crusty baguette.