Not Your Mother’s Pot Roast

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Ok, it’s dipped below 20 degrees this week (and that’s during the day, it’s in the single digits at night!) so we’re pulling out all our favorite winter recipes to make for dinner. One such favorite is Tyler Florence’s Pot Roast with Vegetables recipe. I’ve always been a huge fan of Tyler’s – we even made it a point to dine at his Wayfare Tavern when we were in San Francisco a few years ago (if you go there/live there eat there immediately!). And recently Ty’s been interesting to follow on Instagram where he shares all sorts of ideas/recipes from his test kitchen. Did you hear about his roasted french toast? Read through each photo, what an awesome idea.

tyler-florence-pot-roast-1Any way, back to pot roast. The most important step to this recipe is searing your meat. This locks in the flavor and is so important when braising anything so that it doesn’t become flavorless mush.

tyler-florence-pot-roast-2We simplify the recipe and just use tons of carrots, tons of onions, and a bunch of garlic (such precise measurements).

tyler-florence-pot-roast-3It’s so easy to just toss it all in your dutch oven and let it cook for hours! A great Sunday dinner for sure.

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We don’t artfully display ours on a platter to serve they way Ty suggests, rather, we serve it over good ‘ol fashioned egg noodles. And it’s so. good. Enjoy!

Recipe Classic ~ Pot Roast

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There are a few classic recipes that we make more often than anything I share here on the blog so I thought it would be fun to change that! The first recipe classic I wanted to blog about is the pot roast recipe we make about once a month during the cold winter months. Pot Roast can be made a number of ways but years ago we tried this Tyler Florence Pot Roast recipe and we thought it was just delish. Then our Z came along and let me tell you, there is no meal this toddler likes more – she hums in delight as she eats, especially the carrots. That’s right – a toddler enjoying carrots!I thought it was a good time to share this short and simple recipe while the temp is still bitter cold outside. This is a great meal to make on a snow day since it takes 3 hours to simmer and I am sorry to say, in the Northeast I am sure we have at least one doozy of a storm left this winter!

pot-roast-1Start by searing your well-seasoned beef in a very hot dutch oven. The sear is important to add tons of flavor.

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Add a can of tomatoes, a cup of water and your veggies – we stick with onions (we like these) and carrots (Z loves them, as mentioned above).

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Toss in your herbs and let summer, covered for 3 hours. We serve with egg noodles on the side. Enjoy!