Halloween Pot Roast
Made a pot roast for Tom yesterday since it's his favorite Sunday meal, while he was busy carving pumpkins and raking leaves, in anticipation of Halloween. I also wanted to thank him for the great trip to NYC he gave me over the last few days.
I made the pot roast using a chuck roast and braising it in leftover wine and coffee mixed with tomato paste, thyme and Worcestershire sauce, over a bed of sauteed onions, carrots, celery and garlic, in a low oven (300 degrees) for 4 hours. I added the yellow potatoes during the last hour.
Here's how to make the Halloween pot roast:
Preheat the oven to 300 degrees. Plan on 3 or 4 hours to cook the pot roast. A big thick chuck roast works well. In a heavy casserole with a well fitting lid, melt 2 -3 T butter and 1 T. of olive oil. Pat dry the roast, and season it well with salt and pepper. Brown it well on both sides. Remove.
Add enough liquid to fully cover the veggies and eventually the meat -- about 4 cups. Today I used leftover red wine and this morning's leftover coffee. Bring it up to a simmer.