Recipe by Bess Ebee
This is something I discovered the other day when hubby came home and I hadn't started the pot roast in time. I had a very small 1.5lb chunk of pot roast (chuck) and very little time to do something with it. Feel free to dabble with it. Personally, it's the PORT that makes the difference on this one.
- 1 -1 1⁄2 lb chuck roast, sliced to about 2-inch thickness
- 1⁄2 cup port wine
- 1⁄2-1 cup water
- 3 carrots, cut-up or 1 cup baby carrots
- 1 large onion
- 2 medium potatoes, unpeeled (any variety)
- 2 tablespoons paprika (used the freshest you can)
- 1 teaspoon dried thyme
- 1 dash garlic powder
- 2 tablespoons kosher salt
- 1 teaspoon black pepper
- 1⁄2 teaspoon Lawry's Seasoned Salt (optional)
- 2 tablespoons olive oil
Directions See How It's Made
- Season meat on both sides and on the edges with seasonings.
- Brown meat on MED in the heaviest frying pan you have. You should have it just hot enough to hear it sizzle but not so hot that you can't leave without touching for about 5-7 minutes on each side. The trick here is to get it to brown. Try to avoid using a non-stick type pan. It will not give as good of crust. (personal experience). I use a small "Martha Stewart" cast iron frying pan that I got at Kmart for under $10. If your only pot that is heavy is a dutch oven then use it instead. The trick is to "sizzle it" for as long as possible without burning or turning it. The thicker and tougher it looks the better.
- Once the meat has browned sufficiently add the port and water just enough to barely cover the meat and cover. Continue cooking but lower the temp to as low as possible but still have it bubbling for 40 minutes.
- During the last 20 minutes at the veggies and try to wiggle them in to the sauce as much as you can. Add a touch more salt and water if you need to.
- Cover and continue cooking for 20 minutes.