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Pot Roast with Peppers and Onions

By , from the Culinate Kitchen collection
Serves 6 to 8
Total Time 6 hours

Introduction

The words of the late Laurie Colwin have long inspired me. In her book Home Cooking, she writes about the tradition of Friday-night dinner and pot roast. Her recipe has become mine, with a few alterations. Although this recipe explains how to turn the vegetables into a gravy, they can also be served without puréeing, simply spooned over the meat. Serve with mashed or roasted potatoes, or creamy polenta.

Ingredients

4 to 5 lb. chuck roast
¼ cup flour
2 Tbsp. smoked Spanish paprika
~ Freshly ground pepper
~ Olive oil
3 red bell peppers, sliced into strips
2 yellow onions, cut into eighths
1 carrot, peeled and cut into chunks
4 to 6 garlic cloves, peeled
1 cup red wine
1 can (8 ounces) tomato sauce
~ Salt

Steps

  1. On a large plate, mix together the flour, paprika, and several grinds of fresh black pepper. Roll the meat in the flour mixture, coating all sides of the roast.
  2. Coat the bottom of a large skillet with oil and heat to medium-high; sear the meat on both sides, then transfer it to a ovenproof pot that is slightly larger than the roast (and which also has an ovenproof lid).
  3. Preheat the oven to 325 degrees.
  4. Sauté the peppers in the skillet until they begin to soften. Spoon the peppers in and around the meat, then tuck the onions, carrots, and garlic cloves between the meat and the side of the pot.
  5. Pour the wine into the skillet and stir to loosen any of the browned bits of meat. Add the tomato sauce and cook, over medium heat, until the sauce has slightly thickened. Pour over the meat.
  6. Cover the pot and cook in the preheated oven for 3½ to 5 hours, until tender. When the meat is done, remove the roast to a plate, cover with foil, and place in the turned-off oven to keep warm.
  7. Skim off as much fat as you are able from the pot, then pour the vegetables and meat juices into a food mill set over a large bowl and purée, scraping the vegetables from underneath the mill into the sauce/gravy. Discard any solids that stay in the food mill.
  8. Return the gravy to the pot and cook until heated through. To serve, pour a little of the gravy over the pot roast, and serve the rest alongside in a bowl or gravy boat.

Notes

When peppers aren’t in season I substitute roasted red peppers from a jar: skip the sauteing instructions and tuck them in around the roast with the onions, carrot and garlic.

This content is from the Culinate Kitchen collection.

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Comments
There are 5 comments on this item
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Average Rating 1
20% recommend this recipe
1. by anonymous on Nov 28, 2010 at 1:48 PM PST

Why did you change the recipe? There is NO FLOUR. The oven temp is 300 not 325. And you don’t reheat the gravy you reduce it. But then, you wrecked it with the flour so you don’t have the original excellent gravy with the strings from the food mill which is the entire point of the recipe and FOOD MILL. NO BLENDER, which she explicitly states that “a blender will not do”. Considering she’s deceased the least you could do is attribute the ACCURATE recipe to her and not mess with it.

2. by Carrie Floyd on Nov 29, 2010 at 10:04 AM PST

The beauty of cooking, anonymous, lies in the generosity of one cook to share a recipe and another to cook it; some may follow the recipe to the letter, others may deviate. I stated up front that this is an adaption and have given credit where credit is due. Perhaps now is the time to make a nice cup of hot tea, to drink while reading Home Cooking, reveling in the joyful spirit of Laurie Colwin. I’m off to put the kettle on!

3. by Pamela Hayes on May 8, 2012 at 11:03 AM PDT

Made this on Sunday. It is perfect just as it is. Makes for great leftovers. And ANONYMOUS, it is called Xanax. Take one. On second thought, take two. It is just a recipe for heaven’s sake - dial it down.

4. by anonymous on Sep 28, 2013 at 11:53 AM PDT
Rating: one

#1 Anonymous is correct. You disrespected this classic recipe.

5. by Pamela Hayes on Sep 28, 2013 at 1:32 PM PDT

How do we know YOU aren’t the first Anonymous just sticking up for yourself hmmm? You disrespected the poster - cook how YOU want, let others cook like they want

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