Some weeks I feel nostalgic for the days of big Sunday dinners and what better way to get that feeling back like serving a roast with potatoes and veggies. While it’s easy to put together, it does take a long time in the oven to make sure the beef is fork-tender. 

2-3 pound chuck roast
Salt & pepper
2 carrots, cut into chunks
2 onions, cut into chunks
1 pound red potatoes, cut in half
1/4 cup flour
4 cloves of garlic
2 tsp thyme
4 bay leaves
2 tsp rosemary
1/2 cup dry red wine
6 cups beef stock

Preheat oven to 350 degrees. Season the roast generously with salt and pepper. In a Dutch oven, heat a couple tablespoons of olive oil. When the pan is hot, sear the roast about 5 minutes on each side or until it’s nice and brown. Set aside to get everything else ready.

Add the carrots and onions to the Dutch oven and cook until they start to caramelize. Add the flour, garlic, thyme, and rosemary, stirring well to coat the vegetables. Cook for a couple minutes until the flour is toasted. Add the wine and be sure to scrape up any brown bits of goodness in the bottom of the Dutch oven. Add the roast back to the pot, toss in the bay leaves, and add the stock (if you don’t want to use wine, just use a bit of stock to deglaze the Dutch oven). Bring everything to a simmer and off to the oven the pot goes for about 3 hours. This will make sure the meat is ridiculously tender and the veggies are cooked.

Remove the roast from the pot, take out the bay leaves, and simmer the veggies and juices to keep them warm. If you want a little kick to the gravy, you can stir in a couple tablespoons of brown mustard and a couple tablespoons of horseradish. Slice the meat against the grain and serve with the vegetables, potatoes and sauce.

What’s your go to comfort food? No matter what it is, I hope you enjoy in good health and surrounded by those you love!

Eat well friends!