Slow-Cooked Pot Roast

Welcome fall! It’s time to get cozy. For me, nothing’s cozier than being holed up in a warm house with football on t.v., my family all around and the smell of a hearty pot roast, freshly baked bread and warm apple crisp in the air.

This pot roast can be cooked in a crock pot or in the oven in a Dutch Oven. Either way, after a few simple steps (browning meat, chopping veggies, and reducing red wine), you can get out of the kitchen and back to the couch, letting the roast cook on its own, low and slow, until it is wonderfully flavorful and fall-apart tender.

For serving, the roast goes well with buttered egg noodles, freshly baked breadsimple white rice, or cheesy mashed cauliflower. If you happen to have a jar of truffle salt on hand, sprinkle a little of that on each individual portion for an OMG-out-of-this-world combination!

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