The Ultimate Housewife Meal Attempt

POT ROAST


Whenever you see stereotypical housewives on TV or in the movies they are either taking a pie out of the oven or making a pot roast.  They make it seem easy beut everyone knows that recipes are rarely as easy as they seem! 


So when my mother suggested that I make a pot roast for dinner the night before Thanksgiving, I wasnt sure I was up to the task.  But I decided to go for it since she would be there for emergency assitance if needed. Plus cooking in my mothers kitchen is like heaven.  It is always fully stocked, there is never a shortage of pots and pans and she literally has any and every tool you could ever think of! Never before have I ever felt more like a housewife being able to tell people that I made a pot roast for dinner and I am super proud of how it turned out!!


I used the recipe that my mom usually uses from epicurous.


INGREDIENTS

• 2 teaspoons chopped fresh thyme
• 2 teaspoons Hungarian sweet paprika
• 2 teaspoons coarse kosher salt
• 2 teaspoons freshly ground black pepper
• 1 teaspoon dry mustard
• 1 teaspoon golden brown sugar
• 1 4 pound boneless grass fed beef chuck roast
• 6 oz bacon cut into 1 1/2 inch rectangles
• 2 cups dry red wine
• 1/2 cup low-salt chicken broth
• 2 large onions, thinly sliced
• 12 small shallots, peeled
• 12 garlic cloves, peeled
• 3 bay leaves
• 4 large carrots, peeled, cut into 1 inch pieces
• 3 medium potatoes

Preheat oven to 350 degrees.

mix thyme, paprika, salt, pepper, dry mustard and brown sugar into bowl.

Rub mixture all over beef

cook bacon in pan then remove from pan with slit spoon (leaving the grease) and put bacon aside.

Increase heat to medium-high add beef and cook until brown on all sides, about 12 minutes total.  Remove beef and place on plate.

While bacon and beef are cooking slice onions.

Add wine to pot, bring to boil, scraping up brown bits and boil for about 5 minutes until reduced to about 1/2 cup.

Add broth and bacon.

Place beef atop bacon.  

Scatter onions, shallots, garlic and bay leaves around beef.

Cover pot and transfer to oven, roast for 1 hour.

After 1 hour turn beef over and stir onions.  Then roast for another hour.

Remove pot from oven and place beef on plate.

Add potatoes and carrots and stir to coat

Then replace beef atop veggies.  Cover and roast for another 45 minutes.

Remove beef to slice and season sauce with salt and pepper if needed

Deliciousness!!!

Serve in bowls with veggies and sauce over beef.

Now go let your inner housewife out!!

Directions

Preheat oven to 350 degrees. Mix thyme, paprika, salt, pepper, dry mustard and brown sugar into bowl. Rub mixture all over beef. Cook bacon in pan then remove from pan with slit spoon (leaving the grease) and put bacon aside. Increase heat to medium-high add beef and cook until brown on all sides, about 12 minutes total.  Remove beef and place on plate. While bacon and beef are cooking slice onions. Add wine to pot, bring to boil, scraping up brown bits and boil for about 5 minutes until reduced to about 1/2 cup. Add broth and bacon. Place beef atop bacon.  Scatter onions, shallots, garlic and bay leaves around beef.

Cover pot and transfer to oven, roast for 1 hour. After 1 hour turn beef over and stir onions.  Then roast for another hour. Remove pot from oven and place beef on plate. Add potatoes and carrots and stir to coat. Then replace beef atop veggies.  Cover and roast for another 45 minutes. Remove beef to slice and season sauce with salt and pepper if needed

Serve in bowls with veggies and sauce over beef.