Even I, the champion of vegetables, am capable of making a meat and potatoes kind-of meal. And sometimes, when the weather is just beginning to turn and you find yourself shivering on your way home from a bar at 2 AM with your roommate from college huddled next to you (how do those girls wearing the short shorts in winter DO it?!?!?), that is all you crave.
But pot roast? Really? I never liked pot roast growing up. It may or may not have had something to do with the fact that my mother likes her meat overcooked. To clarify, it can’t be that she really likes it that way because no one likes eating something that has the texture and consistency of dry rubber. I believe the crux of the problem is that she mistakes her sense of taste with her sense of how likely it is that a given food will give you food poisoning. Never mind the countless times I’ve tried to explain to her that slightly pink beef/pork is perfectly safe. It’s a battle I’ve all but given up.
This explains, though, why I don’t cook red meat when I’m at home and also why, when I crave hearty, home-cooked meals, beef or pork are rarely featured.
Until now. Tyler certainly knows what he is doing with this recipe. Maybe it’s his inclusion of diced tomatoes. And my favorite winter herb trilogy (bay leaves, rosemary, and thyme). Or maybe it’s just because he’s a genius. Either way, even if you think you don’t like pot roast. You probably just mean you don’t like any pot roast other than this one.
I changed Tyler’s recipe only VERY slightly by (a) leaving out the celery (I hate the stuff), (b) cooking it in the crockpot, and (c) eating it with some crusty walnut bread from Le Pain Quotidien. Hopefully, he can forgive me.
Pot Roast with Vegetables
Serves 4, adapted from Tyler Florence
1 1/2 lb beef chuck roast
1 tbsp olive oil
15 oz canned crushed tomatoes
2 cloves garlic
2 carrots, sliced
1 cup sliced button mushrooms
1 1/2 lb potatoes, chopped
1 tsp rosemary
1/8 tsp thyme
2 bay leaves
1. Chop up all of the veggies. Place them at the bottom of the crockpot, along with the herbs.
2. Season the roast with salt and pepper. Heat the olive oil in a skillet. Brown the meat on all sides. Add it to the crockpot.
3. Pour the canned tomatoes over the meat. Put the lid on the crockpot and cook on low for 8-10 hours. I cooked it overnight (since I couldn’t bear the thought of waking up early to brown meat) and thus woke up to it’s glorious scent the next morning (I also coincidentally found myself laying next to a puddle of drool. I maintain it wasn’t mine).
I am submitting this to Tyler Florence Fridays. Stop by on Friday after 5pm EST to see what everyone else has cooked up!