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Pot Roast a la Robyn
Serves 4-6
1 Pot Roast; 1 ½ to 2 lbs; seasoned with kosher salt and fresh black pepper
1 T olive oil
4-5 garlic cloves, peeled and crushed
1 C chopped onion
¾ C chopped celery
1 tsp dried marjoram
Several sprigs EA fresh thyme and oregano
1 ½ C dry red wine (+ more for later as needed)
Beef broth to cover (approx 1 C + more for later as needed)
Heat oven to 275°F
Heat olive oil in heavy pot with tight fitting lid. Sear roast thoroughly on both sides.
Scatter garlic into bottom of pot, add herbs. Add wine and broth. Add onion and celery.
Bring to a boil, cover with lid and place in 275°F oven.
You can walk away for 3 to 5 hours, but make sure moisture doesn’t cook away.
Remove from oven and increase temp to 350°F. Remove fresh thyme stems as needed.
Veggies:
4 oz button mushrooms; cleaned, stemmed and quartered
Generous amount of baby carrots, scrubbed and cut into 2” pieces
Handful of itty bitty potatoes…scrubbed, cut if needed
1 ½ C (more or less) cherry tomatoes, halved
1 ½ C (more or less) stemmed, sliced Lacinato Kale &/or collard greens (I used a mix)
Add some more wine and or broth to just cover meat. Layer mushrooms, carrots and potatoes on top…return to oven 30 minutes. Add tomatoes and greens…return to oven 30 minutes more.
Remove from oven…remove veggies to one side of platter, meat to the other.
Bring pan juice to boiling, add slurry of FLOUR and WATER (8 oz H20, 1/3 C flour, more or less) while whisking constantly until gravy reaches desired consistency. Adjust S&P to taste.
Fabulous!...with potato/parsnip mashies and a wee bit of crusty bread.
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