I love Sunday dinners. I love spending the day in the kitchen cooking and I really love the wonderful smells that come from long-simmering dishes like pot roast. As much as I'm excited for the bounty of produce that heralds the start of spring and summer, I'm going to miss meals like this one.
I served the pot roast with mashed potatoes, green beans and the carrots, onion and mushrooms from the sauce. I also made these popovers that are basically the same as the Yorkshire Pudding I make at Christmas and were just as delicious:
I love how they puff up and get golden brown. SP and I fought over these.
Adapted from Vintage Victuals and Food Network
1 tablespoon cooking oil
1/4 cup flour
Salt and pepper to taste
1 1 1/2 - 2 lb. chuck roast
4-6 carrots, peeled and cut into 3″ pieces
1 large onion, cut into wedges
1 cup mushrooms, stems removed and sliced in half
1 large can crushed tomatoes
16 ounces beef broth
2 bay leaves
1/4 teaspoon dried thyme
Heat oil in a large Dutch oven over medium-high heat. Meanwhile, mix the flour, salt and pepper on a plate. Dry the roast and then coat all sides in the flour mixture. Brown the roast on all sides in the hot oil.
Pour in the tomatoes and the beef broth. Scatter the vegetables, thyme and bay leaves around the pot roast and season with salt and pepper. Cover the pot and reduce the heat to low. Braise for about 3 hours, basting every 30 minutes with the pan juices, until the beef is fork tender.
Slice the pot roast and arrange on platter surrounded by the vegetables. Serve with the pot juices.