- a 1 1/2 pound roast
- 1 red onion sliced
- 3 carrots cut into matchsticks
- 4 pieces of celery chopped
- 4 garlic cloves roughly chopped
- 2 cups of chicken stock
- 1 cup of good balsamic vinegar
- bundle of rosemary, thyme and parsley
when i planned this meal it wasn’t humid, as a matter of fact i was shivering and wearing a sweater….
as the day wore on the weather continued to change…slowly we all started to take off layers and it was time to put dinner in the oven.
luckily for me the oven only heats up to about 300…it didn’t get that hot. i swear…
i should probably let you in on a little secret. pot roast is not something i would usually make…it’s not. but i get inspired by the little things…like instagram feeds (you will see what i am talking about tomorrow with a guest post from my twitter friend
@jlubinsky). i found this chick…i’m pretty sure i am on stalker mode again because although she doesn’t blog she has the most beautiful pictures of food. beautiful is not even close to explaining. sometimes i’m scrolling and stop…i stop because i need a moment to drool. so there i am drooling…and then i get hungry and then i need to go cook.
the other day i came across a roast. i pot roast of some sorts and i was way excited. i seem to be seeing a lot of pot roast this week. this weekend i caught an episode of the pioneer woman and ree was making this mean looking roast for a sunday dinner. why just on sunday? you should be able to make pot roast everyday. and since i like to break rules i went for it.
completely non traditional as always i added a some of that and some of this, keeping however with the traditional at the same time, i added your usual carrot and celery, a little onion and a ton of garlic. this is a roast you can make everyday because it is non traditional, because it’s fun, and because it’s hella good (wink wink).
stay tuned tomorrow…it’s all about bacon…and then some.
sunday balsamic pot roast for any day
and note on the herb bundle: because rosemary is not one of my favorites (i don’t like to bite into a rosemary stem or leaf), i like a little bit, a like to wrap all my herbs together and add them to the pot. take a 2-3 sprigs of each herb and tie them together with some kitchen twine. if you don’t have kitchen twine, take a piece of that onion skin, wrap the herbs in it and keep it together with a toothpick. kitchen twine is always good to have on hand and it’s relatively inexpensive for how much you get and how long it lasts (sometimes i also use it for gardening).
- to prepare the roast, i like to add salt and pepper to a bowl, about a tbl of each and sprinkle all sides of the roast.
- heat up a dutch oven and add about 2 tbl of oil (i use canola), brown roast on each side. take out and reserve.
- add all the veg and saute on medium heat for about 5 minutes. occasionally move the veg around to keep from burning or browning (burnt veggies don’t taste very good).
- to the pot add vinegar and stock, bring to a boil, add roast back to pot with the herb bundle. cover and place in your oven.
- cook at 300 degrees for about 3-4 hours.
- when the roast is soft and easily falls apart from touch gently take roast out of the pot and bring the juices to a boil, reduce by about half. while reducing, cut meat and then add back to pot.
in between, because the house smells amazing and i like to play with my food i occasionally flip the roast to keep it in the juice. feel free to do that once or twice during cooking.
serve with couscous or mashed potatoes, add a big salad and enjoy!