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Perfect Pot Roast

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Per­fect Pot Roast

Use this as a guide — pot roast is a for­giv­ing dish. Chuck is the ideal beef for this. I like to use parsnips; their sweet­ness coun­ter­acts the acid­ity of toma­toes. Using a hand blender to puree some of the sauce elim­i­nates the need for a thick­ener. This is even bet­ter the next day.

About 1 tbsp vegetable oil
4 to 5 lb (2 kilo) pot roast, preferably chuck
2 onions, halved, sliced
2 to 3 parsnips or carrots, peeled, coarsely chopped
1 tbsp fresh thyme leaves
1 cup canned tomatoes, with juice
1 cup dry red wine
1 cup beef stock
Salt and pepper to taste

Pre­heat oven to 325F.

Heat oil in dutch oven or large heavy saucepan with lid over medium-heat. Add pot roast; cook until browned on top and bot­tom. Trans­fer to plate.

Reduce heat to medium; add onions and parsnips. Cook until nicely browned and begin­ning to caramelize, about 10 min­utes. Return pot roast to dutch oven. Add thyme, toma­toes, wine and stock. Bring to boil, cover and place in oven. Cook about 3 hours or until pot roast is ten­der. Taste sauce; add salt and pepper.

Trans­fer pot roast to cut­ting board; cut in thick slices. When sauce is cool, skim off fat. Using hand blender, puree about half of it. Serve at once or place pot roast and sauce in con­tainer with lid and chill. Reheat and serve with mashed pota­toes, noo­dles, rice or couscous.

Makes about 6 servings.

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Marion Kane, Food Sleuth®

Marion Kane, Food Sleuth®

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Marion Kane, Food Sleuth®

Marion Kane has been a leader in the world of food journalism for a few decades. She is an intrepid populist whose work combines social commentary with a consuming passion for all things culinary. For 18 years, she was food editor/columnist for Canada's largest newspaper: the Toronto Star. She lives in Toronto's colourful Kensington Market and is currently a free-wheeling freelance food sleuth®, podcaster, writer and cook.

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