There’s no more denying; winter is here, and I’ll be living in three layers, under a blanket, with a glass of red wine or dark beer within arms reach for the next four months. There are stocks of turkey vegetable and potato leek soup crowding my freezer, but on the first truly biting day of the season, I was in the mood for something a bit more substantial. What’s cheap, hearty, and can last me for the next few days? I thought of childhood comforts and warm afternoons in front of my parents’ fireplace, and the phantom smell of my mother’s pot roast filled my nostrils.
This is one of the first meals I learned to cook, watching carefully from my mother’s waist as she prepared the chuck roast and readied the vegetables. Then closing my eyes, I would take in deep breaths as the roast cooked and she sporadically opened the lid of her dutch oven, claiming to check on the simmering meat, but really just going in for a smell herself. I won’t deny that this recipe is pretty much as no-frills as it gets, but I could think of no meal more satisfying on a freezing Sunday afternoon. So, if you’re looking to warm up, fill up, and potentially have the makings for sandwiches for the next few days, here’s how to do it:
You will need:
One 3-5lb chuck roast
One carrot, cut up (or enough baby carrots to equal one carrot)
One Onion
Three whole cloves
One celery stick, cut in half
Two cloves of garlic
Salt and Fresh Ground Pepper
Flour
Vegetable Oil
Red Wine Vinegar
One Can of Beef Broth
Here’s what you need to do:
Now your pot roast is ready, so slice ‘er up, pour on some gravy, and add sides as desired (I went for mashed potatoes and green beans). After you’ve enjoyed this dish the first time around, swing by your local bakery (in my case, Bradley Beach’s Del Ponte’s), and pick up some hard rolls for sandwiches that will make you wish you’d doubled the original recipe! Throw on some veggies and potatoes, and you’ve got yourself a true double fister of a lunch for the next day or two.
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