Sunday, September 19, 2010

Day 163: The Easiest Recipe - Pot Roast

Sometimes the very simplest recipes are the best.   This  three ingredient recipe makes a  mouth watering dinner.  All I need to remember is to buy the roast.  I always have canned tomatoes and garlic on hand.  It's the slow simmering that makes this succulent.  Also suitable for a slow cooker. 
Laurie Colwin’s 
Exceptional Easy, easy Pot Roast

(15 min. prep  start to finish:  4 hrs. cooking)

Preheat oven to 300 degrees

1 3-3 ½ lb. Boneless chuck roast
1 28oz can of tomatoes (whole or chopped)
1 head of garlic, separated into cloves (I peel them)

If not already, coarsely chop tomatoes.  Separate
Garlic Cloves.  (Laurie doesn’t peel them.  I do)

Sear meat in a little butter on each side in a 4-5 qt.
Heavy casserole dish with a lid. (dutch oven is ideal)

Pour tomatoes over meat, scatter garlic.  Stir a bit.
Season with salt and pepper.
Braise in oven, covered until tender (3-4 hours)

For a complete meal, during the last hour you can
   add three medium potatoes, peeled and quartered,
four carrots- peeled and halved.

(The sauce is heavenly with crusty bread)

Serves 6  

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