I woke up tired today. It didn’t help that my parents called at 9:30am on a Sunday morning. I swear they like to screw with me when they know I’ve been out the night before, inevitably, drinking too much and probably out too late. Whatever, I’m 27, it’s what I do. Anyway, I’ve had a hankering to make a pot roast recently and given my previous night’s activities; I also wake up craving salt. I received a beautiful dutch oven for Christmas that has only been used once, so it’s been staring at me to heat it up.
I headed out to Whole Foods this morning around 11am with my shopping list. First stop, the coffee counter. Carmel Latte stat! I need to get goin…and I absolutely love their coffee. I’m in a good mood, not too hungover, and excited that I get to cook in my own kitchen today, alone, for myself, and without 3lbs of butter. It’s been awhile since I’ve cooked in my own kitchen so this is going to be fun! Second stop, the butcher, 3lbs of boneless beef chuck please! I gather my aromatic veggies, some canned plum tomatoes, good chicken stock, a bottle or Merlot and head home.
I drew inspiration for this pot roast from Ina, Mark Bittman, and Martha Stewart, but I decided not to follow any of there exact recipes. It’s a pot roast, and I feel pretty confident I can whip this together on my own. Here’s my version:
2 cup yellow onion, chopped
1 tbsp unsalted butter
4 tbsp olive oil
1/4 cup flour
Preheat oven to 325*F
Turn on music, today Band of Horses is cooking with me.
3. Crush and rough chop garlic.
When the roasting is finished, remove the meat, and set aside. In a food processor roughly puree half of the liquid and veggies, then pour this back into the dutch oven. To thicken the sauce mixture of pureed and soften vegetables add a buerre manie. A tablespoon or two of this should do the trick and thicken the sauce a bit.
To serve, slice the meat and and serve with warm sauce over top. This could also be accompanied with a pilaf, pasta of some sort, or vegetable.