With the success of the chili and beef stew, I decided to try this pot roast recipe. This pot roast confused me, though, so I had to ask a lot of stupid questions about pots and covers and wine. In the end, all my questioning was useless since Dad took over the wine decision (he chose Burgundy) and Mum made me use this Korean pot that’s used for “Jjim dishes“. Mum and I actually butted head in trying to prepare this, but once I said the magic word, “jjim”, she finally understood what I was trying to accomplish. With her help, the pot roast turned out well. That pot is a lifesaver! I’m so glad Mum had it.
Ergo, the pot roast and the veggies turned out nommy. The muesli bread was bought from this bakery (Mira Bakery at the Bakers Table) in my neighbourhood for 3,500 won. The bread was a great accompaniment to the meal. Yum!
3 1/2 lb of beef shoulder or boneless chuck roast (look for a piece that is well marbled with fat for best results)
2 Tbsp olive or grapeseed oil
Salt, pepper, italian seasoning, and chili pepper to taste
2 large onions, thickly sliced, lengthwise (root to tip), about 4 cups sliced onion
4 cloves of garlic, mashed up
1/2 cup of red wine (Burgundy)
Several carrots, peeled and cut lengthwise
3-4 potatoes cut thickly
1 bay leaf
3 tablespoon of tomato paste (optional)
1. Heat 2 Tbsp of oil on medium high heat (hot enough to sear the meat).
2. Pat the roast dry with paper towels. Sprinkle and rub salt, pepper, and Italian seasoning all over the meat.
3. Brown roast in pot, all over, several minutes on each side. Don’t move the roast while a side is browning, or it won’t brown well. When roast is browned, remove from pan and set on a plate.
4. Add the onions to the pan and cook for about 5 to 10 minutes, until they begin to brown.
5. Add the garlic, carrots, and potatoes to sit on top of the onions. Set the roast on top of the veggies.
6. Add 1/2 cup of red wine. Add the bay leaf and tomato paste.
7. Cover. Bring to simmer and then adjust the heat down to the lowest heat possible to maintain a low simmer when covered.
3 Cook for 3 1/2 to 4 hours, or longer, until meat is tender. When finished, serve with bread or other vegetables.
Yield: Serves 4-5.