The Unofficial Cook

This used to be a weekly staple when Spouse and I were newly married almost 5 years ago.  I got the recipe from Jeff Smith aka the Frugal Gourmet. As usual, I made some changes likecooking it stovetop and adding brussels sprouts   The sprouts just seem to go perfectly with the roast.  Lately, I’ve kept away from cooking this dish, mainly because I’ve been concerned about our expanding waistlines.

But there was a good, lean cut of chuck roast at the supermarket the other day whichlooked perfect for a pot roast for two. I asked Spouse if he felt like one and his eyes just lit up!  I’ve forgotten how good this recipe is….try it some time…just not all the time….

Pot Roast

Season a 1.5 to 2 pound chuck pot roast with salt and frshly ground pepper. Heat a heavy bottomed stock pot over medium high heat. Add a tablespoon of vegetable oil and swirl it around to cover the bottom.

Put in your roast and brown on all sides. Brown it well for a well-flavored end product. Add 2 cups of water, a diced onion, some chopped parsley leaves, a large clove of peeled garlic, a bay leaf and about a quarter teaspoon of dried thyme and some diced carrots. Bring to a simmer and allow to cook on low heat for 3 hours.

Add 4-5 whole small Yukon or red potatoes; a couple or more peeled and diced parsnips or turnips (or both).  Simmer until tender. Check for seasonings.  Add a couple of handfuls brussels sprouts and cook for about 5 minutes. At the last minute, add some more chopped parsley to “brighten” the dish.

To serve, cut the roast in half-inch to one-inch slices and serve with the vegetables.

Related posts:

1. Squash Curry
2. Giniling na Baka, Turo-Turo Style
3. Pork Chops with Apple Slices and Brussels Sprouts
4. Meatloaf
5. Afritada

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