Classic Pot Roast

I love this meal!  One dish, only a few minutes to put it together and into the oven and before you know it - you have a complete dinner ready to serve.  Basically what you are cooking is a stew but without all the chopping!

This is classic comfort food at its best and easiest.

What you need:

Beef Pot Roast

Thyme (a couple Tablespoons dried or several stems fresh)

Bay Leaves (2-3)

1 Can Diced Tomato

Small Bottle Merlot

Onion (1/2 large)

Celery (3-4 stalks)

Carrot

Potato

Salt and Pepper to taste

The cast iron mice were a gift from my hubby as a loving nod to our daughter, nicknamed "Mouse".

Cut the ends off the celery and carrots and leave in large pieces.  Wedge cut the onion.  Season the meat.  Put everything together in a pot which can be covered and goes into your oven.  Cook at 350 degrees for (+/-) 3 hours (depends on the amount of meat and your desired level of doneness). 




















Be sure to remove the bare thyme stems and the same number of bay leaves which you put in.  These are not tasty nor edible.

If you want to do two meals in the time it takes to prep one - buy and fix a double batch.  Take the remaining meat and shread it (do this right in the pot).  The next night, dice up a few more carrots, potatos and such.  If you need more liquid simply add a bit of beef stock.  Simmer on the stove top and serve a tasty stew for dinner!