It's Comfort Food Night! BRAISED POT ROAST WITH SALTED POTATOES

It is always nice to have those yummy comfort food dinners. Tonight I am making my own recipe of braised pot roast with salted potatoes on the side. This is a more time consuming meal (and no, this is not a crock pot dinner). But it is so good, rich, and filling. Perfect for a cold night!




Ingredients

3 slices of thick bacon, large dice
1 1/2 medium to large onions, sliced
3 carrots, peeled and large chop
12 ounces of a dark beer (I am using Guinness)
large Tbl of whole wheat flour
salt and pepper
1 Tbl of dried thyme
1 tsp of dried oregano
1 tsp of dried rosemary
beef stock
1 Tbl of vegetable oil
2 lbs of Chuck Pot Roast (Boneless), cut into large cubes,
(I also like to trim some of the fat if there is a lot)

Grab your dutch oven and preheat that oven to 325 degrees!

Cook the bacon until almost fully cooked. Once they are done, remove and drop onto a plate with a paper towel to remove some of the fat. Add the onions to the pot with salt and pepper. Cook the onions over a low heat to caramelize them. This is going to take awhile (about 30 minutes).

When the onions are done (finally), remove them and add the vegetable oil to the dutch oven. Season the meat with salt and pepper and sear in batches. Place each batch to the side.

When all of the meat is seared, add them back to the pot and top them with the onions and the carrots. Add the flour, stir, and cook for about 1 minute. Finally, add in the remaining ingredients (the beer, dried seasonings, and stock. (Use as much stock as it takes to just about cover the ingredients in the pot.)

Cover the dutch oven and stick in the oven for 2 hours or until the meat is tender. Plate and enjoy!


*Salted Potatoes*

Boil red potatoes (whole) until fork tender. Drain the water. Add about 1 Tbl (or as much as you like) to gently coat the potatoes and top with salt.