There are some things that never get old. No matter how often they happen, you never get tired of them. You’re always happy to see them coming, sad to see them gone, and waiting for the next time that they happen again.
Weekends. Football season. Christmas. Reruns of The Golden Girls. Cheap Honey Crisp Apples (the result of which was a wonderful Apple Cider Cinnamon Bread). I can never get enough of any of it.
Another thing that never gets old:
Pot roast is one of those things that just about everyone can relate to in some way. We’ve all had it. We all love it. It’s everything we love about home, comfort food, and good memories. It’s wonderful on Sundays. It’s wonderful during the week after a long day after work. It’s wonderful hot. It’s wonderful cold. See where I’m going with this? It’s just everything wonderful.
I haven’t made a pot roast in a really long time. Why? I don’t know. It’s one of those unexplainable questions of the universe that we’re just not supposed to make sense of, I guess. All I knew going to the grocery store this week was that I was buying a chuck roast, and I was making a pot roast out of it. I have some recipes for some ‘unique’ pot roasts that I have yet to test out, but this time around I wanted to stay pretty traditional with my approach. Nothing fancy. No fireworks. Sometimes it’s the simplest things that have the best results.
My grandma was subscribed to this mailing database called Great American Recipes where she would receive several recipe cards in the mail for a while. Since she doesn’t like to do as much cooking as she used to, she would just give the cards to me. As a result, I’ve got quite a collection of recipe cards from GAR now- they even sent a cute little binder to put it in.
This recipe was in one of the mailing packs that they sent. It seemed like a pretty straightforward pot roast recipe, and I liked the idea of rubbing honey over the meat before searing it off. So I tried it. Well, the smell alone was enough for me to decide that this was a good life choice. And the taste was enough to make me want to slap myself silly for letting such a long time pass since I’ve last made pot roast.
Long story short, this pot roast rocks. Don’t be an idiot like me and take a prolonged hiatus from pot roast roast…ing. Do the right thing. Make this.
By the way, if you don’t love pot roast, then I just don’t know what you’re doing with your life.
FEED(ME) BACK: What’s one dish you like to cook that never gets old?
Honey Garlic Pot Roast
Recipe courtesy of Great American Recipes
Yield: 6 servings
*2 tbsp vegetable oil
*2 1/2 lb boneless beef chuck roast
*2 tbsp honey
*4 cloves garlic, minced
*3 cups beef broth
*1lb. baby red potatoes, (1-1 1/2 inches in diameter) scrubbed
*1 cup of baby carrots
*2 envelopes (1 1/4 oz each) beef gravy mix
*1 can (14.5 oz) diced tomatoes with roasted garlic, drained
1. Heat the oil in a Dutch oven over medium heat. Rub the roast with the honey. Firmly press the garlic onto the roast. Cook the roast until browned on both sides, about 10 minutes.
2. Pour the broth over the roast. Bring to a boil. Reduce heat to low and simmer for 1 hour. Turn the roast over and add the potatoes and carrots. Cover roast and simmer until the roast and vegetables are tender, 45-55 minutes longer.
3. Transfer the roast and vegetables to a large deep platter, using a slotted spoon. Discard all but 2 1/2 cups liquid from the pot. Whisk in the gravy mix and increase heat. Stir in tomatoes. Bring to a boil and cook for 2 minutes.
4. Pour half of the sauce over the roast and vegetables to serve. Pass the remaining sauce with the sauce.