Classic Beef Pot Roast

I have been searching for a good pot roast recipe. I came across some very interesting ones but because we've never made one, we opted for a more basic recipe. Steve actually found the recipe, I was only turning up strange things. Like how can a pot roast not have potatoes in it? Right so, he found one that's actually from Cooking Light magazine. I didn't think they'd have such a hearty meal in a cooking light magazine. Anyway, our long-time dream came true as we smelled the wonderful smells in the kitchen.

Here's what I did. I took a chuck roast...one word. In my mind, I'd always thought that pot roasts were those big hunks of packaged meat, but this recipe called for a chuck roast which is sliced much like a london broil. Looked like a thick, giant steak. So I seasoned and browned the roast in the dutch oven. Then I removed it from the pan and cooked up the large diced onions. I let them get a little caramelized. The roast went back into the pan and I added the liquids and seasonings. Red Wine, Beef broth ( I used progresso from a blue box), dried thyme (recipe called for fresh but we didn't have any so I substituted), fresh chopped garlic & bay leaves. There ya have it. You bring it to a simmer, put the lid on it and throw it in the oven. After about an hour and a half, you throw in the potatoes (2" cut) and carrots (1" cut). Wait another agonizing hour and you have your final product.

We both enjoyed the meal very much. The potatoes were beautiful. Perfectly cooked. I thought the carrots were slightly overcooked but Steve thought they were perfect and loved them. Now the meat, the chuck roast. It was tender, however, not as tender as I expected it to be. It wasn't falling apart as easily as I would've liked. But it was tender enough to savor and enjoy. Some times it takes a bit of work to Eat Something Good!