All week I have been craving the ultimate comfort food- pot roast. The kind with fork tender meat, chock full of a bunch of delicious flavors, and smothered in its own creamy meat gravy. Unfortunately, the way I’ve always made pot roast has usually either been one of two ways:
- In the slow cooker with cans of cream of mushroom soup poured on top (which are loaded with corn, soy, and celery flavorings and preservatives that I can’t eat),
- Or slow roasted over top of chopped carrots, onions, and potatoes, all three of which are tragically ALSO on the “do not eat” list.
What was a strict eating girl to do? I really wanted that tender, savory beef! Fortunately, a little creativity, research, and stubbornness was all I needed to make my dream come true.
Important Notes: Parsnips were the saving grace of this dish! With the texture and flavor of both carrots and potatoes, I didn’t feel like I was missing anything by not having those two traditional ingredients. Also, the fresh herbs are VERY important in this dish. Do not shortcut by using dried ones, unless you absolutely have to!
StrictlyDelicious Pot Roast
1 3 lb. roast (I used an eye of round roast)
2 tbs. olive oil
1 tbs. butter
1 lb. of parsnips, peeled
4-6 cloves of garlic
1 c. chopped fresh mushrooms (I used shiitake)
1-2 stalks fresh rosemary
2 stalks fresh thyme
1 1/2 – 2 c. dry, full-bodied red wine (I used cabernet)
1 c. homemade beef or chicken broth
1/4 c. cream
Sea salt and fresh ground pepper to taste
Dry the roast all over with paper towels and generously salt and pepper on all sides. Heat a large skillet over medium heat. When the pan is hot, add the olive oil and butter and heat until very hot, but not burning. Add the roast to the skillet, fat side down, and cook it without touching for 3-4 minutes.
With tongs (NOT with a fork to avoid piercing your meat), flip the roast over to sear the other side. Cook again for 3-4 minutes without touching, and then remove the roast with tongs to a plate.
While you’re waiting for the roast to sear on both sides, preheat the oven to 325 degrees F. Cut the peeled parsnips into approximately 1″ square pieces, peel and crush (or chop) your garlic, and roughly chop the mushrooms.
Put your burner on medium low heat and add the vegetables and fresh herbs to the skillet. Stir to coat in the meat drippings and lightly salt and pepper. Add the wine to the skillet and stir, scraping to get all the crispy meat pieces off the bottom of the skillet.
Add the contents of the skillet to a Dutch oven. Make a small well in the center of the vegetables and nestle the beef in there. Pour the broth and cream over the meat, cover, and cook for 2 1/2 hours. When your meat is done, take it out of the oven and let it rest for 15 minutes before slicing.
Serve vegetables and meat in a bowl, pour gravy over top, and garnish with fresh rosemary if desired. I paired this delicious meal with these sweet rosemary parmesan biscuits (recipe to come). Warm and flaky and rich, they were perfect for dipping in the roast gravy!
Enjoy the cold weather! What comfort food do you like best in the winter time?