Dinner For Two- Savory Herb Pot RoastNov 24th, 2009 | Author: admin | Category: Fly Recipes
My favorite chef Carmisha (ChefCarmisha.com) decided to stop by and share a new recipe that’s perfect for those quiet, romantic evenings at home. And even if you don’t have one of those planned, you can always try it out on me … hey, I never turn down a home-cooked meal. (Unless of course it’s from my neighbor whose cats like to walk on the kitchen counter while she’s cooking.)
But those unsanitary thoughts withstanding, you have to make sure you try this recipe out with the wine pairing so you can let me know how it is. Enjoy.
Savory Herb Pot Roast
2 teaspoons kosher salt
1 teaspoon onion powder
½ teaspoon course cracked black pepper
2½ -3 pounds boneless chuck roast
1 can cream of mushroom soup (can substitute with cream of celery)
1 can French onion soup
2 tablespoons soy sauce
2 tablespoons Worcestershire sauce
¼ cup ketchup
1 cup beef broth
½ cup water
1 tablespoon olive oil
1 large onion, sliced
1 pound small red potatoes, cubed
1 pound carrots, peeled and cur into 2 to 3 inch pieces
1 teaspoon each of dried oregano, dried thyme, and dried basil
Method of Preparation:
1. Combine salt, onion powder, and black pepper together. Sprinkle seasonings onto chuck roast and set aside.
2. Combine the soups, soy sauce, Worcestershire sauce, ketchup, broth, and water in a medium bowl. Set aside.
3. Heat a large oven-proof Dutch oven over medium high heat. Add oil and allow the oil to heat up.
4. Add roast and brown on each side. Remove from the pot and set aside.
5. Add the onions, sauté for 2 to 3 minutes. Turn the heat down to low, cover, and cook for about 10 to 15 minutes, stirring occasionally.
6. Uncover the pot, add the chuck roast and soup mixture. Add more water if the roast is not covered entirely. Cover and place the pot in the oven. Cook for 2 hours.
7. Add the carrots and potatoes. Cook for 2 to 2½ more hours or until roast is fork tender.
8. In a small bowl, stir together the water and cornstarch until all of the lumps are removed. Remove the pot from the oven with caution; it will be very hot. Remove the lid and add the cornstarch/water mixture while stirring constantly. Add the herbs. Serve while hot.
About 6 Servings
A nice full bodied Pinot Noir or Merlot
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