Lois was hungry for some “comfort food” to take the chill off of a Saturday evening. She went to the grocery and brought home a beautiful three-and-a-half pound boneless chuck roast. I like the pot roast cooked slowly so our crock pot is my favorite appliance to prepare this dish.
Serves 4 to 6
3 to 5 pound boneless chuck roast
salt and pepper
4 to 5 onions cut in half
1 stalk of celery hearts cut into bite sized pieces
1 pound carrots peeled and cut into bite sized pieces
4 to 5 potatoes peeled and cut into 1/4 inch thick slices
1 small can vegetable stock
1 can diced tomatoes with juice
2 bay leaves
2 teaspoons dried thyme leaves
Preheat the crock pot on high. In a skillet with a couple of tablespoons of olive oil brown the roast which has been salted and peppered for 2 to 3 minutes on all sides. Place it into the crock pot and add the vegetable stock and enough burgundy wine to cover. Brown the carrots in oil in the skillet and add to the crock pot. (I make sure they are placed around the roast and covered with liquid.) Brown the celery and onions in some oil and add them to the crock pot. (As you add the vegetables, the liquid should rise to cover or nearly cover them.) Brown the potato slices and add to the crock pot. (By this time the area around the roast is full of vegetables and the potatoes end up on top of the roast.) Add the two bay leaves and sprinkle the thyme over the top of the potatoes. Empty the can of tomatoes including the juice over the top washing some of the thyme into the liquid. Cover and cook on high 3 to 4 hours. Or all day at the medium or low setting depending on the crock pot.
Remove the vegetables to a serving bowl and place the roast on a platter to serve. If you want to make the liquid into gravy, mix equal parts of melted butter and flour to form a paste. Bring the liquid to a boil over medium heat. Add bits of the butter/flour mixture a little at a time to thicken the liquid to a gravy.
Serve with Crusty French Rolls and your favorite red wine.