There’s nothing like pot roast. It was one of my favorite winter Sunday dinners growing up in New England. To me, it represents home and family, warmth when it’s cold outside, hearty sustenance on a leisurely afternoon. I used to help my mother by chopping up the vegetables in the morning. Here I’ve updated my Grandma Carbone’s recipe. I use my own low-carb white sauce, but you can substitute your preferred béchamel if you like or even a can of cream soup in a pinch. Buon appetito!
- 2 tbsp olive oil
- 3-4 lbs chuck roast You can use round roast if you prefer, but I like the fall-apart tenderness of chuck.
- 1/2 c. dry red wine
- 4 med. potatoes, chopped bite-sized
- 6 med. carrots, peeled, cut width-wise in 1/2-3/4" pieces
- 8 oz pearl onions, peeled
- 1 clove garlic, minced
- 1 c. water
- 1 c. white sauce
- 1 lg sprig fresh rosemary, plus more for garnish as desired
- 1 tbsp all-purpose flour
- S/P to taste
In lg Dutch oven, heat oil over high heat.
Season beef on all sides with salt and pepper. Place beef in Dutch oven and brown on all sides, approx. 3-4 min. per side.
Reduce heat to low.
Pour wine over beef.
Add vegetables and garlic.
Stir in water and white sauce.
Place rosemary atop beef.
Cover. Simmer until beef reaches internal temperature of at least 145 F and vegetables and beef are fork-tender, approx. 3 hrs.
Transfer meat to serving platter. Surround with vegetables. Transfer ⅔ c. liquid to sm. saucepan over low heat. Add flour to liquid, stirring constantly until mixture thickens into sauce. Pour sauce over pot roast. Garnish with additional rosemary. Serve.