If food is medicine then pot roast is Prozac. A wonderful comfort food that’s simple to make and pure joy to eat, leaving you happy and satisfied. For years we were told that this should be a guilty pleasure and that red meat was the devil but research shows that grass fed beef is lower in saturated fat, higher in omega-3 fatty acids (the good kind of fat) and higher in vitamin E making this pot roast recipe a health food. Add to that the fact that this recipe also includes onion, carrots, Yukon gold potatoes, celery, butternut squash and just a dash of red wine you can’t go wrong for taste or health benefits. So dig into a little bit of comfort.
Pot Roast Recipe
1 teaspoon olive oil
1 (2-pound) grass fed boneless chuck roast, trimmed
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cups coarsely chopped onion
1/2 cup dry red wine
4 thyme sprigs
3 garlic cloves, chopped
14-ounces organic beef broth
1 bay leaf
2 large carrots, peeled and cut diagonally into 1-inch pieces
1 pound Yukon gold potatoes, scrubed clean leave the skin on and cut into 2-inch pieces
2 celery stalks chopped
1 cup butternut squash cut into 2-inch pieces
Fresh thyme leaves (optional)
- Preheat oven to 350º.
- Heat olive oil in a large Dutch oven over medium-high heat. Sprinkle chuck roast with salt and pepper. Add roast to pan; cook 5 minutes, turning to brown on all sides. Remove roast from pan. Add onion to pan; sauté 8 minutes or until tender.
- Return browned roast to pan. Add the red wine, thyme sprigs, chopped garlic, beef broth, and bay leaf to pan; bring to a simmer. Cover pan and bake at 350° for 1 1/2 hours or until the roast is almost tender.
- Add carrots, celery, potatoes and squash to pan. Cover and bake an additional 1 hour or until vegetables are tender. Remove thyme sprigs and bay leaf from pan; discard. Shred meat with 2 forks. Serve roast with vegetable mixture and cooking liquid. Garnish with thyme leaves, if desired.