There’s nothing better on a chilly Sunday afternoon than the scent of pot roast cooking in the oven. This one is simple and hearty and perfect for two people.
- 1/4 cup all purpose flour
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 1/2 pounds chuck roast
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, peeled and minced
- 3 cups beef stock
- 3/4 cup dry red wine
- 1 pound fingerling potatoes
- 2 large carrots, cut into 2-inch pieces
- 1 stalk celery, cut into 1-inch pieces
- 1/2 cup frozen peas
- 1 tablespoon fresh chopped parsley, for garnish
Preheat oven to 325°F.
Place flour, salt and pepper on a large plate or shallow platter and mix with a fork until incorporated. Pat chuck roast dry with a paper towel, then coat with flour mixture on all sides. Set aside and allow to dry slightly.
Heat oil in a small Dutch oven or large, oven-safe saute pan (with tight-fitting lid) over medium-high heat. Sear the roast until brown on all sides (about 4-5 minutes per side). Transfer roast to a plate.
In the same pan, sauté onions until transparent, then add garlic and cook 1 minute longer. Add the stock and red wine to deglaze the pan, scraping up any browned pieces as you go.
Transfer roast back to the pot. Add the potatoes, carrots and celery. There should be enough liquid in the pot to cover the meat and vegetables about half way. Add a little more stock, if needed. Bring the liquid to a simmer, then cover the pan with a tight-fitting lid and place in oven for 1 ½-2 hours, until tender. Remove pot from oven and uncover. Add frozen peas to the pot and replace the lid, allowing to sit for 3-4 minutes until peas are cooked.
Transfer roast and vegetables to a platter, garnish with parsley. Serve with rice or polenta.