After making soups for this last month, I wanted to start on a series of salads but the truth is...salads aren't my strong suit. Who am I kidding? It's cold and rainy and I'm really not feeling the salad thing.
You know what I'm craving on this cold rainy day is a wonderful tender juicy pot roast. So lets get started. I love slow cooking a roast as there is little work and high pay off in flavor. So lets get started.
Pre heat your oven to 325. Start by trimming the fat from a chuck roast and slicing one onion.
In a large dutch oven over medium heat, brown the meat on all sides. This will take about 10 minutes. Remove the roast to a separate platter
Now sauté the onions for about 4 minutes.
Leave the roast for about 2 1/2 hours.
Remove the pot from the oven and place on a separate platter tented with tin foil.
Remove the carrots and 1/3 cup of the cooking fluid. Pour the remaining fluid over the roast.
Place the carrots and broth in a food processor or blender and purée.
Add the dill and sour cream and blend til creamy and smooth.
Please note I used my mini processor out of pure laziness. My family was hungry and whinny at this point so should have put it in the blender to get the texture right. But that is real life and so my sauce is not as smooth as I like it....moving on. Check the sauce and adjust for taste. I didn't add any salt as it didn't need it but perhaps you will.
Serve the roast and pour the sauce over. This is one of my family's favorites. The usually ask if we are having the roast with the orange sauce.
Pot Roast with Carrot Dill Sauce
Adapted from Cooking Light magazine
1 chuck roast
2cups of beef broth
I onion sliced
1 bay leaf
2 Tbls of vegetable oil
Salt and pepper
2 carrots peeled and sliced
1 1/2 tsp of fresh dill
1/4 cup of sour cream
Pre heat the oven to 325 degrees
Trim the fat from the meat and sprinkle the beef with salt and pepper.
In a large Dutch oven add oil then brown the chuck roast on all sides. Set aside on a separate platter. Sauté the onions for about 4 minutes. Add the beef broth and bay leaf. Return the roast to the pot and cover. Transfer the Dutch oven to the oven and leave for about 2 1/2 hours. Add the carrots to the pot for an additional 30-40 minutes until the carrots are fork tender.
Remove the pot from the oven and take the roast and put on a separate platter and tent with tin foil. Remove the carrots and 1/3 of the broth from the pot. Pour the remaining fluid over the roast. Place the carrots and broth in a blender and purée. Add the dill and sour cream and blend until it is smooth and creamy. Add salt only if necessary.