What's for Dinner?: New England Pot Roast

Normally this time of year we'd be knee deep in snow and really cold temperatures. So far we've all been lucky.  It's been a pretty mild winter to say the least.

What I do like about this time of year is an easy go to recipe that can be made 3 different ways. It's New England Pot Roast and that's What's for Dinner. Nothing says comfort food in the winter time like Sunday dinners and pot roast.

Pot Roast:

• 1 2-3lb Chuck Roast
• Canola Oil
• 3 Cloves garlic minced
• 4 Med Onions, peeled and cut in half but don't cut the root end so to keep the onion in tact when searing the onions
• 4-6 Large Carrots, peeled
• 4-6 potatoes peeled and cut in quarters
• 4 Cups of Beef Broth
• Kosher Salt and Pepper
• 4-6 Sprigs of Fresh Thyme or Rosemary (You pick the herb)

Can be made 3 ways. #1.  Sear all veggies and meat on top of stove, reduce cover and simmer. #2, Sear all veggies and meat on stove, cover and place in oven for a few hours and #3.  What I like to do is below:

Directions:

Heat a large dutch oven with oil, sear your onion halves till golden and carmelized on both sides. Remove. Then add your carrots and garlic, cook til golden and carmelized. Remove. Salt and pepper your Beef, sear on all 4 sides till golden, remove. Place all in a crockpot then add your Beef broth, potatoes and fresh sprigs of thyme. Place on low for 6-8 hours. 

When done, remove the meat, should be fork tender and remove string and return to the liquid and serve.  Sometimes I don't add the potatoes to the crockpot, instead I make homemade mashed potatoes so the juices from the roast act as the gravy. Tossed salad and crusty french bread and rolls and you have a nice meal.

Simple, quick and easy. Hope you enjoy!