As a kid my grandmother used to make pot roasts on a regular basis. One Sunday roast chicken, another ham, another roast beef, another pot roast – a monthly rotation of delicious home cooked meals. Meals you could sit down and talk with your family over, meals you had leftovers from and meals made with love.
I realized I hadn’t made a pot roast. Ever. Pretty ridiculous really for a household that loves cooking. After purchasing a great piece of beef I started looking for the perfect recipe. I headed to my new favourite cookbook Back to Basics by Chef Michael Smith making his Easy Beef Pot Roast with Aromatic Vegetable Gravy – absolutely delicious
Beef Pot Roast with Vegetable Gravy
- 3 tbsp butter
- 1 large onion diced
- 2 large carrots diced
- 2 celery stalks diced
- 1 large can of diced tomatoes
- 1 cup red wine
- 2 bay leaves
- 2 tbsp dried rosemary
- 3 large potatoes cut into cubes
Preheat oven to 350F
Heart a large Dutch oven over medium heat.
Add butter, onion, carrot and celery cooking until celery and onion are translucent.
Add tomatoes, red wine, bay leaves and rosemary stirring to coat.
Add roast and bring to a simmer, once simmering add potatoes and cover with a lid that fits tightly.
Place covered pot in the oven and reduce oven temperature to 300F cooking for 4 hours.
Once cooked, place potatoes and roast on a platter, cover with tented foil.
Transfer the remaining vegetables and juice to a blender, blending until smooth.
Serve sliced beef and potatoes with a vegetable gravy.
Similar Beef Pot Roast Food Network Canada
There is something so classically comforting than the smell of a pot roast cooking in the oven. The aromas from this one are truly heavenly. Your mouth will be watering in anticipation of it being ready!
With only a few steps and a remarkable finished product. This beef pot roast will be a new family tradition.
Pin the pot roast for later!
Do you have special memories of pot roast dinners?