Pot Roast

www.CookusInterruptus.com
My daughter will drop anything she is doing to rush over to her good friend Emi’s house for some of her mom’s pot roast. Gay’s two radiant daughters reflect Gay’s devotion to fine home cooking. To find out where to buy grass-fed beef (and why its worth it) visit Eat Wild. Serve this with Our Favorite Salad and make a really good meal.
1 ½ pounds grass-fed chuck roast
Salt and pepper
3-4 tablespoons extra virgin olive oil
1 large onion
2 stalks celery, diced
1 tablespoon fresh thyme
1 tablespoon fresh marjoram
1 tablespoon fresh rosemary
2 cups beef broth
2 cups red wine
2 large carrots, cut in chunks
3-4 small potatoes, cut in chunks
1-2 parsnips, cut in chunks
10-12 Brussels Spouts
Preheat oven to 350 degrees F. Season chuck roast liberally with salt and pepper. Use at least 2-3 teaspoons of salt (more or less depending on how salty your beef broth is). Add 1-2 tablespoons of olive oil to a heavy 4-quart pot. When hot, add the roast and brown on all sides. Remove from pot and set aside. Add a little more oil to the pot then ½ of the onion, chopped and the celery. Sauté until onion is caramelized then add thyme, marjoram and rosemary. Return the roast to the pot, cover with the broth and wine. Bring to a boil then cover pot, remove from stove and put in oven for 2 hours.
When the roast is quite tender, add the remaining ½ onion cut in chunks, with the carrot, potatoes and parsnips. Salt the vegetables. Continue roasting for another 30 minutes until vegetables are tender. Add the Brussels Sprouts and roast for about 10 minutes longer, until the sprouts are tender.
Preparation time: 3+ hours
Makes 4 servings (with leftovers)
FOR BABIES 6 MONTHS & OLDER: Mash up some of those tender roasted parsnips – yum.