Classic Pot Roast

This month, my mom gifted me the Half Baked Harvest Everyday cookbook by Tieghan Gerard and I immediately teared up. I've been slowly building my cookbook collection for the past few years and this one so far is one of my absolute favorites. I was immediately swooned by the opening spread that has a thoughtful run down of all Tieghan's favorite essentials in the kitchen AND her favorite go-to brands for cooking staples like oil, sugar, and eggs and more. To be honest, I never followed the HBH blog but after receiving this book I was sold as a fan! I give this book a glowing five stars and highly recommend if you're new to cooking and are looking for simple, delicious, healthy inspired meals.

One of the FIRST recipes that caught my eye and I knew I had to make immediately was "Mom's Pot Roast." This recipe hits home for me because I also remember my mom making this around the holidays and just had to try her version. Let me tell you, I couldn't put down my fork. So without further ado to begin my journey of cooking, taste testing, and sharing recipes one cookbook at a time - I'll be sharing the Half Baked Harvest pot roast edition with a few modifications any my own quick summary on how I made the dish. Let's begin.

CLASSIC POT ROAST

Ingredient Source: Half Baked Harvest Everyday

Prep: 15 minutes

Cook: 8 hours for slow cooker | 1 hour for pressure cooker | 3-4 hours for oven

Ingredients

• The Rub
• 1 tablespoon dried parsley
• 1 tablespoon onion powder
• 2 teaspoons garlic powder
• 2 teaspoons dried thyme
• 1 teaspoon dried oregano
• Sea salt and black pepper to taste
• The Roast
• 4 pounds of beef chuck roast
• The Chopped Vegetables
• 1 large yellow onion, quartered
• 6-8 medium carrots, cut into 2" pieces
• 3 cups cremini mushrooms
• The Remaining Ingredients
• 2.5 cups low-sodium beef broth
• 1 cup red wine (such as Cabernet Sauvignon)
• 2 tablespoons of Worcestershire sauce
• 1 table tomato paste
• 2 tablespoons of arrowroot powder (optional) - her recipe calls for this but we left it out since we did not have it on hand
• 6 sprigs fresh thyme
• 1 sprig fresh rosemary
• Serving
• mashed potatoes for serving
• fresh parsley for serving

Direction & How We Made This

1. Heat oven to 350F
2. In a small bowl, mix together the rub ingredients and generously coat the beef chuck roast on both sides
3. Heat a Dutch oven over high heat and cook the meat until browned on each side for about 3-4 minutes - just enough to get a little crisp on each side. Remove from heat and add the chopped vegetables along with the remaining ingredients.
4. Cook the roast for 3-4 hours in the oven with the lid off for the last 15 minutes to help brown the top a little more.
5. Serve with hot mashed potatoes and garnish with fresh parsley. That's it!