Mark Twain is attributed with saying "The coldest winter I've ever spent was a summer in San Francisco." Wether he said this or not...the point is that summer here can be quite chilly with the fog and winds off of the northern Pacific Ocean. So while the rest of the country is baking in heat and humidity and eating chilled pasta salads, us San Franciscans are thinking "this is a good night for pot roast!" The recipe below is good for special occasions...and for simple Friday nights at home...
2 tablespoons extra light olive oil
2 1/2 to 3 pound boneless pot roast
1 medium onion sliced
salt & pepper
2 tablespoons brown sugar
2 tablespoons balsamic vinegar
1/4 teaspoon garlic powder
1 stick cinnamon
1 1/2 cups beef stock (unsalted)
1/3 cup dry red wine
1/4 cup soy sauce
1/2 pound sliced crimini mushrooms
4 carrots, peeled, halved lengthwise
4 potatoes, peeled, quartered
In Dutch oven, brown roast and onions in hot oil (seasoned lightly with salt & pepper). Add remaining ingredients except for mushrooms, carrots and potatoes. Simmer covered for two hours. Add mushrooms, carrots and potatoes, cover and simmer for one more hour. Remove cinnamon stick before serving.
If desired, thicken juices with 1 1/2 teaspoons cornstarch mixed with 1/4 cup cold water. Stir into juices. Heat mixture until it boils and thickens, stirring constantly. Serve with meat. Makes 5 to 6 servings.
2 1/2 to 3 pound boneless pot roast
1 medium onion sliced
salt & pepper
2 tablespoons brown sugar
2 tablespoons balsamic vinegar
1/4 teaspoon garlic powder
1 stick cinnamon
1 1/2 cups beef stock (unsalted)
1/3 cup dry red wine
1/4 cup soy sauce
1/2 pound sliced crimini mushrooms
4 carrots, peeled, halved lengthwise
4 potatoes, peeled, quartered
In Dutch oven, brown roast and onions in hot oil (seasoned lightly with salt & pepper). Add remaining ingredients except for mushrooms, carrots and potatoes. Simmer covered for two hours. Add mushrooms, carrots and potatoes, cover and simmer for one more hour. Remove cinnamon stick before serving.
If desired, thicken juices with 1 1/2 teaspoons cornstarch mixed with 1/4 cup cold water. Stir into juices. Heat mixture until it boils and thickens, stirring constantly. Serve with meat. Makes 5 to 6 servings.
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