Classic Pot Roast

Do you ever take a break from technology?  When you come back, do you avoid your Google Reader like the plague because you know it's going to 1000+?  Yeah, that's the position I have been in for the past few days.  

Oh how I have missed you all!  I feel like you are old friends and we haven't seen each other in a while and we need to get together and catch up.  How about I have you over for dinner?  I'll make a Classic Pot Roast and you bring dessert!

Classic Pot Roast
Yield: 6 servings

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Ingredients:

• 3 tablespoon vegetable oil
• 1 (3 - 4 pound) boneless chuck roast, trimmed, seasoned with salt and pepper
• 1/4 cup unbleached all-purpose flour
• 2 tablespoon tomato paste
• 1/2 cup dry white wine
• 1 1/2 cup low-sodium beef broth
• 1 tablespoon Worcestershire sauce
• 2 cups pearl onions
• 6 medium carrots, peeled and cut into 2 - 3-inch pieces
• 6 cloves garlic, peeled and chopped
• 3 - 4 sprigs fresh oregano
• 2 bay leaves

Instructions:

1. Heat oil in a saute pan over medium-high heat. Sear roast on all sides, 10 minutes total. Transfer roast to 4- to 6 qt. slow cooker.
2. Stir flour into saute pan with wine, cooking until liquid evaporates. Stir in broth and Worcestershire; bring mixture to a simmer, scraping up any brown bits.
3. Transfer broth mixture to the slow cooker; add onions, carrots, celery, garlic, oregano, and bay leaves. Cover and cook on high-heat setting for 4 to 5 hours or on low-heat setting 8 to 9 hours. Add mushrooms an hour before done. Discard oregano sprigs and bay leaves before serving.

Adapted from Cuisine at Home

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Servings: 1 

Calories: 794

Total Fat:  29.1 g

Cholesterol:  305 mg.

Sodium:  327 mg.

Protein:  103.2 g.

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