Thursday, April 16, 2009

Pot Roast

So it seems as though I'm steering the Kitchen Empress into carnivorous territory, but at Ms. Heather's request, I'm sharing my recipe for pot roast. This is an amazingly simple recipe suitable for even kitchen novices.


2 Tbsp canola oil
2.5-3 lb beef chuck roast
1/2 tsp kosher salt
1/4 tsp fresh cracked pepper
1/2 of a large sweet onion, thinly sliced
1 can of Baxter's French Onion soup
3/4 cup red wine or water


1. Heat the canola oil in a skillet over medium-high heat.
2. Sprinkle the salt and pepper evenly over the roast before placing it into the hot oil. Brown the roast on both sides.
3. Transfer the roast to a roasting pan with a lid.
4. Set oven to 350 degrees.
5. Sautee the onions in the skillet with any drippings from the beef. Cook until the onions begin to soften.
6. Layer the onions onto the roast in the roasting pan.
7. Pour the soup on top of the roast and onions and add the wine or water.
8. Place roasting pan into the oven and allow to cook, covered for 3 to 3.5 hours, turning the roast every hour.

The meat should be fork tender once it is done and the sauce should have formed a very thick, sweet oniony gravy. I served this with some fresh steamed green beans and an apple parmesean risotto, but mashed potatoes would go equally well.

1 comment:

Ms Heather said...

For the record, I literally ate the drippings out of the pan with bread, and then with a stray finger. It was that good. Try it. The Duchess makes magic with meat. Her meat is magical. Yeah.