Yesterday was damp and chilly so I decided to make one of our favorites, garlic pot roast. It’s easy and smells so good when it’s cooking. I usually serve it with mashed potatoes and some kind of veggie (last night it was peas).
Garlic Pot Roast
7 cloves garlic
3-4 lbs beef roast (such as chuck)
1 tablespoon oil
1 onion, chopped
1 cup red wine
1 cup beef stock
salt and pepper
Cut 4 of the garlic cloves into thin slivers. Cut small slits in the roast and slide a garlic sliver into each one.
Heat the oil in a large pot and brown the beef on all sides. Remove meat.
Add onion and remaining garlic (I mince remaining garlic) to pot and cook until golden, about 10 minutes. Return meat to pot and add the wine, stock, salt and pepper. Bring to a boil and then reduce the heat and simmer, covered, until tender, about 2 and a 1/2 hours. Turn the meat occasionally.
Remove the meat and cover loosely with aluminum foil to keep warm.
Skim fat from cooking liquid. Bring the liquid to a boil and cook until reduced to about 1 1/2 cups. Serve this sauce with the pot roast.
Makes 6 – 8 servings.