What a wonderful autumn day! And what better to have for dinner than Pot Roast. There’s something about eating pot roast on a cool day after being outside raking leaves or giving your trees their final fall haircut. The recipe that follows was in our local newspaper a few years back and is always a crowd pleaser. I hope that you will enjoy it as well.
- 3 1/2 lb chuck roast
- 1 beer (3/4 of bottle)
- 1/2 tsp old bay seasoning
- 1 tbsp sweet paprika
- 2 tsp ground chipotle
- 1 tbsp worcestershire
- 3 sprigs of rosemary
- 1 large sprig of thyme
- salt and pepper
- 2 medium potatoes, peeled and quartered
- 2 medium onions, peeled and quartered
- 2 carrots, peeled and quartered (or 2 cups of baby carrots)
- 1 head garlic, peeled
- 2 mild chiles, halved, seeded and diced small
- 1 1/2 lbs green beans, trimmed
- 1 small butternut squash, peeled and cubed
- Heat a cast iron dutch oven over medium high heat.
- Add 2-3 tbsp olive oil and rub meat with coarse salt. Sear on all sides until brown, about 10 minutes. Mix remaining ingredients in a small bowl and pour over meat.
- Cover and put in a 350 oven for 1 hour.
- After the roast has cooked an hour, remove from the oven and add the vegetables, layering potatoes, carrots and squash on the bottom and the remaining vegetables on top. Pour a little of the juice over the vegetables, cover and return to the oven for 1 1/2 hours. Test the meat at this point. If you like it medium then you can remove it from the oven. If you like it more done, then cook for another hour. Slice or cut the meat into chunks and serve with the vegetables and lots of juice.
Recipe courtesy of www.farmgirlgourmet.com. Reprinting without permission is unethical.