One More Pot Roast…

One more rainy day this week, perfect for one more little pot roast before summer beckons with lighter fare. At least that's what I thought today, realizing the pot roast my daughter Emily and I had bought at the grocer's a few days ago should be turned into a hearty dish no later than today.

Trying to keep the dish simple, I worked with what I had in the refrigerator and the pantry: onions, carrots, potatoes, salt and pepper, and … a little red wine.

Ingredients:

1 Tbsp. olive or canola oil

1 pot roast, 3-3.5 lbs.

2-4 cloves of garlic, minced

1 large sweet onion, cut into chunks

1/2 cup red wine

6 large carrots, peeled, sliced length-wise, and cut into 2-inch pieces

Preparation:

Season the roast with salt and pepper from all sides. Heat oil in a heavy pot, such as a Dutch oven, that can be placed into the oven if you decide to finish the roast in the oven rather than on the stovetop.

Brown roast from all sides for a few minutes. Remove roast from pot. Add cut up onion and garlic and place the roast on top of everything. Add red wine. Cover the pot with a lid and reduce the heat to a very low simmer. Simmer for about 3 1/2 hours, flipping the roast once. About 30-40 minutes before the end of the cooking time, add the carrots to the pot.

When the roast is done, remove and set aside on a cutting board and cover with foil. Remove the carrots and put into a bowl for serving. You can strain the gravy, but I decided to take a potato masher and mash the onions into the gravy. No thickening of the gravy was required.

Serve pot roast, carrots and gravy with boiled, salted potatoes. Yum. This was a good dish. Simple ingredients and no-fuss cooking produced a delicious, comforting dinner on a rainy day.