Because there will never be a Chipotle-concept restaurant for pot roast. Because you won’t really ever find any type of restaurant that has good pot roast on the menu. Because sometimes homemade is the only way. Because, you might have forgotten that comfort food really is comforting.
3-4 pound eye round roast (or similar “tough” beef)
1 tablespoon vegetable oil
1 bunch of carrots
1 yellow pepper
1 pint of grape tomatoes
½ pound of fingerling potatoes
2 cloves garlic
1 cup of beef or vegetable stock
2 bay leaves
1 tablespoon of fresh thyme
1 tablespoon of flour
2 tablespoons cornstarch
Salt & pepper
Preheat oven to 250F.
Preheat a large Dutch oven on the stovetop on medium heat and add the vegetable oil. Dust the roast with flour and brown all sides.
While browning the meat, chop the carrots, celeriac, onion, pepper and garlic. Wash the tomatoes and potatoes, you won't need to chop them.
Add all of the vegetables and maneuver the roast on top of them. Season with salt and pepper and add the bay leaves. Pour in the stock. Then, cover and put in the oven. Roast for 3 hours.
Remove the roast from the Dutch oven and let rest a few minutes.
Mix the cornstarch with a tablespoon of cold water, then add to the sauce and vegetables. On the stovetop, bring to a simmer for a couple of minutes to thicken. Then, toss in the fresh thyme.
Slice the meat and serve a big scoop of the vegetables and sauce on top.