Favorite Pot Roast

What is it about pot roast during the colder months? There's a reason we come back to it year after year. Those tender veggies and rich,  melt-in-your-mouth roast- It just feels good when it's chilly out, like a favorite hoodie or pair of Mocs. Speaking of moccasins, am I the only one who wears them, like, everywhere? I've been wearing Minnetonka moccasins for a good decade and I have no plans on stopping!

Back to pot roast! I made this the day after I came home from my honeymoon in Maui (aaahhhh, Maui, how I miss you). This recipe is easily adapted to your tastes and I have made it previously with different veggies, herbs, etc. I got the basic recipe and method from Pioneer Woman, a.k.a. my cooking idol, and it produces the most amazing roast ever. This time I added tomato paste for depth, and a large dose of balsamic vinegar that brought those rich flavors to life. After a long day of travel my husband and I were craving hearty, warm comfort food and this was everything we wanted. Enjoy!

P.S.- You will have SO. MUCH. leftover. We ate leftovers for days (not a bad thing in my opinion). I'll show you a fun way I used the leftovers soon!

Pre-oven shot. That fresh basil! Be still my heart <3

Pre-oven shot. That fresh basil! Be still my heart <3

Favorite Pot Roast

Inspired by Pioneer Woman

3 or 4 pound chuck roast

3 cups beef stock

3 large carrots, cleaned and peeled, cut into chunks

1 hefty onion, sliced into half moons

4 medium or 3 large yellow potatoes (could sub russets)

2 fat sprigs rosemary

1 handful fresh basil

2 or 3 tablespoons minced garlic

1 tablespoon tomato paste

1/4 to 1/3 cup balsamic vinegar

Salt and Pepper

Oil

Preheat oven to 275. Heat small amount of oil in large pot or dutch oven on stove. Add onions to pot and caramelize. Once nicely brown, remove onions from pot and set aside for later. Add carrots and potatoes plus more oil if pot looks too dry. Brown and then set aside with onions. While carrots and potatoes are browning, cover your roast liberally with salt and pepper on all sides. After removing veggies, sear the roast on all sides (a few minutes per side). Layer veggies, roast, more veggies into pot, then add all other ingredients. Place dutch oven into preheated 275 degree oven for 3 to 4 hours. Roast is ready when meat easily pulls apart with fork.