Also, as it turned out, it was a good night to be ambitious. Kate had a major paper due on Tuesday so she didn't go to tennis. That means that I didn't have to go to tennis either. (As an aside, despite having a driver's license, Kate often "doesn't feel like" driving and so I am drafted.) It was a good night to embark on a long haul cooking project.
Three hours later, including prep, we had a delicious pot roast with the promised extra rich pan gravy. I made mashed potatoes to go with it and we had a feast. I felt pretty festive, especially for a Monday night.
Recipe: Old Fashioned Pot Roast and Vegetables with Extra Rich Pan Gravy
Sunday Roasts by Betty Rosbottom, 2011
1 boneless chuck roast, 3 1/2 - 3 3/4 pounds
1 tablespoon dried rosemary
1 1/2 teaspoon dried basil
Freshly ground black pepper
1/2 teaspoon crushed red pepper flakes
3 tablespoons olive oil
1 1/2 cups halved and sliced onion
1 cup finely diced carrot
3/4 cup finely diced celery
3 large garlic cloves, crushed and peeled
3 bay leaves, broken in half
1 28 ounce can diced tomatoes, drained
3 cups reduced sodium beef broth
2 cups red wine
1/2 cup orange juice
2 tablespoons flat leaf parsley, for garnish
Arrange the rack in the center position and preheat the oven to 350.
Pat the roast dry with paper towels. Combine rosemary, basil, 1 teaspoon salt, 1/2 teaspoon black pepper, and red pepper flakes in a small bowl and rub on all sides of the roast. In a deep-sided, oven proof pot (with a lid) set over medium, heat 2 tablespoons of the oil. When hot, add the meat and brown well on all sides, for about 5 minutes. Remove the roast and set aside.
In the same pot, heat the remaining 1 tablespoon oil until hot over medium heat, and then add the carrots, onion, and celery. Cook, stirring, until the vegetables are softened, for 3 to 4 minutes. Add the garlic and saute for 1 minute more. Add the bay leaves, tomatoes, broth, wine, and orange juice and bring the mixture to a simmer. Return the meat to the pot; cover and roast in the oven until the meat is fork tender, basting every 30 to 40 minutes with pan juices, about 2 1/2 hours.
Remove the roast to a serving platter and cover loosely with foil. Remove and discard the bay leaves. Skim off any fat and discard. With a slotted spoon, remove 1 cup of the vegetables in the pot and puree in a food processor or blender. Return the pureed vegetables to the pot, and place it over high heat. Reduce the liquids by a third.
To serve, cut the roast into slices 1/4 inch thick and serve topped with the pan sauce and a sprinkle of parsley.