Winter weather signals the need for comfort food -- warm, satisfying and familiar dishes. When the mercury takes a dip, I reach for the big pot and put together this rich, hearty Pot Roast with Rosemary and Garlic. I still have a bit of rosemary n the garden to add a bit of my own homegrown goods to the pot!
1 center cut chuck roast, about 3 pounds
salt and pepper
1 quart beef stock or broth
3-4 springs fresh rosemary
5 cloves garlic, peeled
1 medium white onion, rough chopped
1 lb. white mushrooms (or your choice), sliced
2 tblsp corn starch
Preheat oven to 400 degrees.
Generously season both sides of the roast with salt and pepper. Pour just enough oil into a Dutch oven to cover the bottom and heat over medium-high heat. Brown the roast on both sides. Remove from the heat. Add the beef stock or broth. If necessary, add enough water to bring the level of liquid halfway up the side of the roast. Add the rosemary, onion, mushrooms and garlic.
Cover tightly and place in preheated oven. Cook for 1 ½ hours. Remove from oven and allow to stand for 10-15 minutes before slicing.
To make the gravy
Remove the roast from the pot. Place the pot over medium-high heat and bring the liquid to a boil. Dissolve corn starch in ¼ cup water and stir into boiling liquid. I left what remained of my veggies and garlic as they were in the stock. However, you may use a spider to remove them and mash the softened onion, mushrooms and garlic to add back to the gravy.