I think most of the country has been dealing with Spring showers, storms, tornados, frogs falling from the sky, locusts… It just seems to be a very violent spring and we Texans have not been spared.  And to add to the fun of wet clothes, frizzy hair, ruined shoes and hail damaged cars, it is the last month of school. Do you remember when you were a kid how long May took to come to an end?  Well, my kids are there!  It is almost impossible to get them out of bed in the morning. Even my annoying singing does not do the trick.  They have lost all interest in school-not sure they had much in September, but what little they did have is GONE. 

But, thank the Lord our sports have come to an end and our nights are a bit more calm.  Translation, my teenager is asleep on the couch the minute he gets home from school.  My middle son is snap chatting and my youngest is walking around with his lacrosse stick in his hand complaining he is bored. SO with all this time on my chocolate covered bon-bon hands I decided to make a traditional old fashioned homey meal-Pot Roast!  


Pot Roast

Serves 4-6

3-4lb. boneless chuck roast or beef shoulder
2 Tablespoons olive or grapeseed oil
Salt, Pepper and Italian Seasoning to taste
2 large yellow onions, sliced
4 garlic cloves, peeled
1/2 cup red wine
1 bay leaf
Handful of baby carrots or 5 large peeled, carrots cut into chunks
1lb. bag of yukon gold potatoes, cut in half

If you have time let the roast come to room temperature before cooking.  

You can cook this in the oven in a thick bottomed covered pot (Dutch oven) or you can cook this in the crock pot.

Regardless of which method you choose you need to sear the meat before cooking. If cooking in the oven then just use the same pot to sear that you use to cook.

Heat oil in pot.  Pat the roast dry with paper towels and season with salt, pepper and Italian seasoning. Season liberally. Brown the meat on both sides.  This will take about 5 minutes per side.

If roasting in the oven:
Preheat oven to 300°.  When the roast is browned, remove from the pot and place on a plate.  Add the onions and garlic to the pot and let soften, about 3 minutes. Place roast on top of onions/garlic.  Add 1/2 cup of wine and bay leaf. Cover with a tight fitting lid ad transfer to oven.  After 15 minutes of cooking turn the oven down to 250°.  Cook roast 3 1/2-4 hours or until the roast falls apart. During the last hour of cooking add the carrots and potatoes to the pot. 

If cooking in the crock pot:
Place onions and garlic in bottom of crock pot and place the roast on top.  Add 1/2 cup red wine and bay leaf. Cook 4-10 hours depending on how much time you have. Add the carrots and potatoes the last hour. 

When ready to serve you can try to slice, but it will be very tender and probably fall apart. Serve with sauteéd green beans and a side salad.

You can add whatever hears or vegetables you have on hand. ie- rosemary, parsnips, celery root, thyme..