Chez Starz

Watching Julia Child’s show on PBS sparked my passion for cooking. This recipe is from Julia and Jacques ‘ Cooking at Home show. I have found that I need to add more liquid to keep the roast tender, and the cooking time varies depending on the roast’s size. She added a large white turnip cut into pieces, but I omitted that because I don’t like turnips. I have been attempting to make the perfect pot roast, and this one has a delicious flavor and is one of my favorites thus far.

Ingredients:

• 1 chuck roast
• 1-2 Tbsp Vegetable oil
• 1 white onion, chopped
• 2 bay leaves
• 1 tsp fresh thyme
• 5-6 tomatoes, chopped
• 1 ½ cups white wine (add enough wine and water to cover meat and keep meat covered by liquid at all times)
• 1 cup water
• Salt and pepper
• 8-10 small whole onions
• ½ pound small baby carrots
• 4 russet potatoes, peeled and cubed

Directions:

Trim fat from the roast; salt and pepper the entire roast. Heat vegetable oil in an oven-safe stockpot. Brown meat on all sides. Add the white onion, thyme, tomatoes, white wine, and water, then add salt. Bring to a boil. Cover and bake for 3-4 hours at 350F.

Add small onions, carrots, and potatoes, and return to the oven; cook covered in the oven 1-1 ½ hours.