Wednesdays Unplugged – Classic Pot Roast

Quotecup

"If it is important to you, you will find a way. If not, you'll find an excuse." ~ Unknown

NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes…and love getting recipes you would like to share!

Sleepover-snow

We had a grandkid sleepover last weekend… went out exploring in the woods behind our place in the morning. The snow was so deep our granddaughter's legs were completely buried in the snow! But it was a bright, sunny day and surprisingly mild… perfect winter day!

 
RECIPE OF THE WEEK
 
Last week was a cold week, one that felt like pot roast. This recipe for classic pot roast from Cuisine At Home was just that. Our family doesn't like celery so I omitted it.
 
CLASSIC POT ROAST with Garlic-Thyme Gravy
  • Pot roast - classic3 tablespoons vegetable oil
  • 3-4 pound boneless chuck roast, seasoned with salt and pepper
  • 1/4 cup flour
  • 2 tablespoons tomato paste
  • 1/2 cup dry white wine
  • 1 1/2 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 2 cups sliced onions
  • 6 medium carrots, peeled and cut into 2-3 inch pieces
  • 3 large celery ribs, cut into 2-3 inch pieces
  • 6 cloves garlic, chopped
  • 3-4 sprigs fresh thyme
  • 2 bay leaves

Heat oil in a saute pan over medium high heat. Sear roast on all sides, 10 minutes total. Transfer roast to a 4-6 qt slow cooker.

Stir flour into saute pan, cook 1 minute. Add tomato paste and cook 1 minute more.

Deglaze saute pan with wine, cooking until liquid evaporates. Stir in broth and Worcestershire. Bring mixture to a simmer, scraping up any brown bits.

Transfer broth mixture to the slow cooker; add onions, carrots, celery, garlic, thyme and bay leaves. Cover and cook until meat is fork tender, on high heat setting for 4-5 hours or low heat setting for 8-9 hours. Discard thyme springs and bay leaves before serving.

Sharlene Hensrud, RE/MAX Results – EmailMinneapolis Realtor Who Cooks

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I love what I do! Highly insightful, analytical and creative, there is nothing I love more than helping you find the right solution for your real estate transition. My mission is to serve my clients with honesty and integrity, exceeding their expectations in service and support… and to help others by donating a portion of every transaction to Habitat for Humanity.

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