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Pot Roast

Last updated on January 12, 2014

Eddie came home from Central Market recently to discover a few items mistakenly mixed into our groceries. One of these items was a bag of strange looking carrots that looked more like tiny orange beets.

He immediately said “these would be cute in a pot roast.” So, being the last day of September that’s what we did tonight. I sourced the following recipe from Linda Larsen from ‘Busy Cooks at’ but made some adjustments based on what I had on hand and personal preference. The gravy really is pretty amazing even before reducing it down.


1 1/2 lb. beef chuck roast
1 Tbsp. paprika
1/2 tsp. salt
1/4 tsp. pepper
3 Tbsp. olive oil
6 medium red skinned potatoes
2 onions, chopped
5 cloves garlic
3 carrots, chopped
2 bunches of surprise carrots that look like bulbs
1 cup red wine
1 cup beef stock
1 cup fresh garlic tomato sauce
2 tablespoons red wine vinegar
1/2 tsp. salt
1/8 tsp. pepper
6 or so heads from a kitchen garden basil plant
More salt as needed for gravy


Preheat oven to 300 degrees F.
Heat olive oil in oven proof casserole dish over medium high heat.
Sprinkle roast with paprika, 1/2 tsp. salt and 1/4 tsp. pepper and brown on all sides in casserole dish, about 15 minutes total.
Remove roast and set aside then deglaze the dish with the wine scraping up brown bits.
Sauté onions, carrots, and garlic in a pan with olive oil until onions begin to give a little but before they become translucent.
In the deglazed roast dish, add beef stock, tomato sauce, vinegar, and another 1/2 tsp. salt, scraping to loosen any brown bits; add 1/8 tsp. pepper. Place roast back into its bath.
Add the vegetables from sauté pan to the roast dish along and arrange the quartered potatoes around the sides.
Bake in a 300 degree oven for 3-4 hours.

Serving prep

When the pot roast is tender, remove and cover it with foil to keep warm.
Remove vegetables from the pan with a slotted spoon.
Separate the potatoes and carrots from the onions and garlic.
Puree the onions and garlic in a food processor.
In a sauce pan, add puree to the meat juices/drippings left in the pan and cook over medium heat until thickened, about 10-15 minutes, adding salt as needed. This is the original authors “secret to fabulous gravy.”

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