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  • Writer's pictureBryce Boratko

The BEST damn pot roast you've never had...

Some people hate it, and some people love it. People that hate it likely have never had it cooked properly and end up unfortunately having experienced a dry, chewy piece of flavorless leather. I have a few different 'go-to' preparations, and this one was recent! We had quite a few green peppers from our garden, so I figured I'd include one on this particular occasion. For this recipe, use a tomato sauce not crushed tomatoes. You can make your own, or buy it pre-made. I did NOT make my own, I used a generic, jarred marinara.

Pot roasts are great, one pot meals especially when the weather is cold. Not to mention, they are considered a leaner cut of meat (these tend to need a long, slow cooking time).

3lb Bottom Round Roast of Beef, (or Chuck Roast)

3 small onions- rough chop

1 small to medium sized green pepper- rough chop

7 cloves of garlic- smashed

1 qt. Tomato sauce

1 tsp dry/ 1 TBSP fresh Rosemary

3 potatoes- halved

Salt and pepper to taste

2 TBSP Canola or Vegetable Oil

¼ Cup Dry White Wine, Stock or Water

  1. Set oven to 340F

  2. Using a Dutch oven, or heavy-bottomed 8 quart pot with lid, place on one of your stovetop burners on high. Liberally season the roast on all sides with salt and pepper. Once pot is hot, add 2 TBSP canola or vegetable oil. Gently place roast in pot and brown all sides.

  3. Once browned, remove roast from pot and set aside. Add chopped onions, bell pepper, rosemary and garlic to the pot, stirring occasionally to soften the vegetables. Once vegetables soften, deglaze with roughly ¼ cup of dry white wine, stock, or water. Scrape the bottom of the pot with a wooden spoon to lift the caramelized meat and vegetable drippings from the bottom of the pot.

  4. Add tomato sauce, and potatoes. Stir to mix, then gently place the roast into the middle laying right on top of the potatoes and vegetables. Cover the pot with the lid, and place in the oven for three to four hours.

  5. Remove pot from the oven, and leave uncovered on the stove top to both let the meat rest, and everything else cool a bit for about 10 minutes. Gently remove roast from pot, and slice to serve with the potatoes, spooning over the sauce from the pot.

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