Ok, so this is the dish that tried to kill me.

Yup, it assaulted me.

Pot Roast is the hubs favorite meal.

So one night I was rushing…

He mentioned at 3 pm that he’d love pot roast for dinner.

So I rushed like a maniac and tried to get in in the oven.

And ended up with 2nd and 3rd degree burns on my arm.

So take your time…

Don’t rush when you’re cooking.

It was a hell of a good pot roast though…

WHAT YOU NEED:

3-4 pound chuck roast

1 T olive oil

6 carrots cut into large chunks

3 onions cut into large chunks

1 bulb fennel cut into chunks

1 clove garlic, chopped

1 T flour

S&P

2 springs fresh thyme

1 stalk fresh rosemary

1/2 cup cognac (you could use red wine instead)

3 cups beef stock

WHAT TO DO:

Preheat the oven to 275 degrees.

Sprinkle the chuck roast with flour and season with lots of S&P.

Heat a large skillet and olive oil over super high heat.  When it’s good and hot sear the pot roast on both sides.

Be careful when flipping it…this is where the pot roast tried to kill me.

When it’s nice and brown on all sides remove it to a plate and let it sit.

Now toss in your carrots and onions, season with S&P.

Get them good and browned and remove them as well.

Now onto the good stuff…the sauce!

Deglaze your pan with the cognac.  Scrape up all those fantastic bits on the bottom of the pan.

Add in about 1 cup up of your beef stock and let simmer for a few minutes.

Toss the veggies back into the pot and add in your rosemary and thyme.

Place the roast on top of the veggies and add another cup or two of beef stock.

Cover and cook at 275 for 3 1/2 hours.

Serve up this bad boy with mashed potatoes and green beans.

Watch it disappear in seconds!

Serve with plenty of the gravy!  Try not to drink it straight out of the pot.

Not that I’ve done that or anything….