Not Your Mama’s Pot Roast

Let me tell you a little secret.

I’ve been cooking in my tiny galley kitchen now for almost 10 years, and never once made a pot roast — until six weeks ago. Over these past six weeks, I’ve made this roast three times.

It’s that freakin’ good.

I adapted the recipe from one I found on thekitchn, and I affectionately call it Not Your Mama’s Pot Roast. Well, it’s not MY mama’s. (No offense, Mom.) Before I tried this recipe, pot roasts were a little intimidating and somewhat old fashioned sounding. I’ve since changed my mind completely.

Ingredients:

3 lb beef round – I did a little research on the types of cuts used for roasts, and my personal take on the situation is this: as long as you cook the meat low, slow, and with a lot of liquid, you should have absolutely no problem turning out a fabulously moist roast using chuck, bottom/top/center round, brisket, etc.

6 slices bacon, diced

2 onions, sliced

3 carrots, coined

2 cups chicken stock – which I realize might seem weird to use chicken in a beef dish, but it actually adds more flavor and depth. Just go with it.

1 tablespoon dijon mustard

1 tablespoon balsamic vinegar

1 tablespoon honey

Directions:

Preheat oven to 350 degrees. I roast in my le crueset braiser, but you can also do this in a slow cooker.

Begin to cook the bacon and onions over medium-high heat, about 5 minutes. Push everything to the edge of the pan, and sear the beef on both sides for about 10 minutes on each side.

In the meantime, mix together the stock, mustard, balsamic, and honey in a dish. Once the beef has been seared, add the liquid to the pan and put in the oven. It takes about an hour per pound of meat to cook — so you’ll be cooking this thing for about 3 hours. After 2 hours, I check on it and add the carrots.

Basically, you’ll know it’s done when the meat shreds apart with a fork — it should do this very easily. Do NOT worry about overcooking it — if it’s not falling a part into shreds easily at 3 hours, pop it back into the oven and continue checking it every 20 minutes or so.

I serve the roast over egg noodles for my gotta-have-carbs-loving boyfriend, or with a heaping side of those roasted rainbow of vegetables.

My mouth is watering just writing this… Enjoy!

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