Pot Roast Moms Way

Angela LeMoine

By
@Angela_LeMoine

There are certain dishes that just the thought of brings you right back to childhood, pot roast is one of those dishes. There was always such a rich and distinct flavor from my moms pot roast. Its a simple, rustic, one pot meal that is perfect on a cold day. Oh, and you’ve got to make sure to have a nice crusty bread to soak up the incredible sauce because honestly, this sauce is what makes this so special to me. I hope you all enjoy it as much as I do.


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Rating:

Comments:

Serves:

4-6

Prep:

20 Min

Cook:

5 Hr

Method:

Stove Top

Ingredients

3 1/2 lb
bottom round pot roast
3
red bell peppers, medium dice
1
large onion, medium dice
1 lb
yukon gold potatoes
1 c
red wine
10
garlic cloves, sliced
2
rosemary sprigs
1 bottle
chili sauce
1 can(s)
(28 oz) crushed tomatoes
olive oil
salt, pepper
fresh parsley, chopped

Directions Step-By-Step

1
Heat up a large heavy pot, I use my dutch oven for these type of slow cooking dishes.
2
Season the meat generously with salt and pepper.
3
Add a couple Tbsp of olive oil to the pot and sear {brown} the meat on each side.
4
Add in the wine and allow to reduce by about half.
5
Add in the red bell peppers, onion, potatoes, garlic, rosemary, chili sauce and tomatoes.
6
Simmer on low for 4 1/2 hours. Remove the meat and allow to rest. Continue to simmer the sauce for 30 minutes. Season with salt and pepper to taste.
7
Slice the roast, pour the sauce & potatoes overtop. Garnish with fresh parsley.

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Italian