Pot Roast With Garlic and Thyme

Mar

2008

My mom had left a roast in the fridge and asked me to cook it. Decided to go with this one, it had garlic and thyme two great flavours.

Ingredients:

1 pot roast, about 2 1/2 to 3 1/2 pounds, chuck or other suitable pot roast
5 medium cloves garlic, halved
Salt and pepper
2 tablespoons olive oil
1 tablespoon unsalted butter
1 medium onion, quartered and sliced
4 ounces mushrooms, small whole or sliced, optional
3 tablespoons flour
1 cups red wine
2 cups water
1 tablespoon fresh thyme leaves, or 1 teaspoon dried leaf thyme
2 pounds potatoes, cut in 2-inch chunks
2 bay leaves (not in original recipe)

Directions:

With a small sharp knife, cut 8 to 10 deep slits in the pot roast, spacing them evenly. Push half of a garlic clove into each cut. Heat the oil in a braising pan or large sauté pan or Dutch oven over medium-high heat.
Sear the roast, turning to brown all sides.

Remove the roast from the pan and set aside.

Add butter to the hot pan and reduce heat to medium. When butter is foamy, add the onions and cook, stirring, until tender and lightly browned. Add mushrooms, if using, and cook for 2 minutes longer. Stir in flour and cook, stirring, for about 1 minute longer. Stir in wine and beef broth. Continue cooking, stirring, until the liquids are thickened and bubbly.

Heat oven to 325°.

Put the roast back in the pan and sprinkle with thyme. Cover with a lid or foil and move to the oven. Cook for 2 hours. Add the potatoes, cover, and continue cooking for 1 to 2 hours longer.
Serves 4 to 6.

source: http://southernfood.about.com/od/potroastrecipes/r/r80118e.htm
About.com southern food.