Beef and Potatoes Pot Roast
- serves 4
2 Tbsp butter
1 large onion, chopped
1 large carrot, chopped
2 clove garlic, whole, peeled
1 large celery rib, chopped
1 cup or so of your favourite red wine
1 19 oz can diced tomatoes
2 bay leaves
2 or 3 large sprigs fresh rosemary
1 large beef pot roast (4 lbs or so)
8 medium whole potatoes, or 24 baby potatoes
1 dollop butter
1. Preheat your oven to 350ºF and turn on your convection fan if you have one.
2. Melt the butter in a Dutch oven over medium heat. Add the onions, carrots, garlic and celery and gently heat through until their colours brighten and flavours deepen, about 10 minutes. Follow with the red wine, tomato, bay leaves and rosemary. Nestle the pot roast in and bring the works to a simmer. Turn off the heat, nestle the potatoes around the roast and cover tightly. Transfer to the oven. Reduce the oven temperature to 300ºF for the long slow cook, 4 full hours of slow simmering and tenderizing.
3. Remove the roast to a plate or cutting board to rest. Remove the potatoes to a serving bowl. Transfer the remaining vegetables and juice into a blender and puree smooth or process with a handheld blender directly in the pot until smooth. Either way reheat with a large dollop of butter for a rich gravy. Slice the roast, serve alongside the potatoes and smother the works in rich aromatic gravy.