pot roast moms way
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.
prep time
20 Min
cook time
5 Hr
method
Stove Top
yield
4-6 serving(s)
Ingredients
- 3 1/2 pounds bottom round pot roast
- 3 - red bell peppers, medium dice
- 1 - large onion, medium dice
- 1 pound yukon gold potatoes
- 1 cup red wine
- 10 - garlic cloves, sliced
- 2 - rosemary sprigs
- 1 bottle chili sauce
- 1 can (28 oz) crushed tomatoes
- - olive oil
- - salt, pepper
- - fresh parsley, chopped
How To Make pot roast moms way
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Step 1Heat up a large heavy pot, I use my dutch oven for these type of slow cooking dishes.
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Step 2Season the meat generously with salt and pepper.
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Step 3Add a couple Tbsp of olive oil to the pot and sear {brown} the meat on each side.
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Step 4Add in the wine and allow to reduce by about half.
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Step 5Add in the red bell peppers, onion, potatoes, garlic, rosemary, chili sauce and tomatoes.
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Step 6Simmer 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.
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Step 7Slice the roast, pour the sauce & potatoes overtop. Garnish with fresh parsley.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
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