Did you know that it is virtually impossible to take an attractive picture of pot roast? It is. And I’m not just going on my own abilities here…I googled around, and yep: ugly.
I’ve posted this recipe before (pictured above with cranberry-walnut bread), but in honor of this chilly, overcast week coming to an end, I decided to revisit it. The great thing about this recipe – besides the falling-apart-tender meat – is the fact that it’s even better the next day. And the day after that. Add some biscuits and apple pie, and you can more or less just hunker down for the entire weekend.
All you really do is generously season a big cut of meat (I like bottom round, but there are lots of different options that work well – you can ask your butcher to help you pick out a nice cut if you’re unsure) and brown it on all sides in some olive oil in a large pot.
Once you’ve browned your meat, add a halved onion to the pot along with your cooking liquid (I use beef broth; the liquid should juuuust cover the meat), and simmer all afternoon long (4-6 hours should do it). Half an hour or so before the meat will be done, add cut up potatoes, carrots, sweet potatoes, parsnips…whatever you like, really.
It doesn’t get much easier.