Featuring Roastmaster Faith

I am trying to be a better cook. During the week N and I take turns cooking dinner. N is by far the better cook and can whip up a Thai curry or coconut chicken soup in no time and without a recipe. I, on the other hand, am totally helpless without a recipe and often fall back on serving meals that include a pre-made component from Costco. (Have you tried their carnitas? SO good in burritos or tacos.) Anyway, I really need to raise my game.

I am trying to build a reliable repertoire of meals and have lately been trying my hand at pot roasts. I know, I know, they’re notoriously easy but two out of the three I’ve made in the last few months have been dry and pretty tough. I was complaining about my pot roast failures to my sister-in-law Mindy (who is one of the best cooks I know) and she said she would send me a recipe she likes to use.

Last night I cooked the pot roast recipe she gave me and it was great! It was flavorful, tender, and moist. I served it along with its vegetables and baked sweet potatoes. I really recommend this recipe. It’s by Tyler Florence from the Food Network. It’s online here and I’m also including it below.

• 1 (3 to 4 pound) piece beef chuck roast, trimmed of excess fat
• Kosher salt and freshly ground black pepper
• 3 tablespoons olive oil
• 1 cup canned crushed tomatoes
• 1 cup water
• 2 red onions, halved
• 2 garlic cloves, chopped
• 8 carrots, sliced
• 2 celery stalks, sliced
• 1 cup button mushrooms, stems removed
• 2 sprigs fresh rosemary
• 4 sprigs fresh thyme
• 2 bay leaves

Season all sides of the beef with a fair amount of salt and pepper. In a large Dutch oven or other heavy pot that has a tight cover; heat 2 tablespoons of the oil over moderately high heat. Brown the meat on all sides, taking the time to get a nice crust on the outside. Pour in the tomatoes and the water. Scatter the vegetables and herbs around the pot roast, season with salt and pepper; and drizzle with the remaining tablespoon of oil. Cover the pot and reduce the heat to low. Braise for about 3 hours, basting every 30 minutes with the pan juices, until the beef is fork tender.

Slice the pot roast and arrange on platter surrounded by the vegetables. Serve with the pot juices.

Enjoy!