French Provencal Pot Roast

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French Provencal Pot Roast

(1) 3-4 lb. chuck roast

salt and pepper

olive oil

1 onion, sliced

1 shallot, sliced

1 leek, light green to white part cleaned and sliced

1 cup or so red wine

3 carrots, peeled and cut into chunks

10-12 small red new potatoes, whole

2 ribs celery , cut into chunks

2 sprigs rosemary

1 lemon , cut in half

2 cloves garlic minced

1 cup beef stock

one 14.5 oz. can fire roasted diced tomatoes

12 large leaves basil, torn

1 tablespoon Herbs de Provence

2 tablespoons drained capers

8 oz. cremini mushrooms, sliced

1/4 cup chopped parsley

Preheat oven to 325 degrees. Season both sides of the roast with salt and pepper. In a heavy iron pan with tight fitting lid heat on high. When hot add a bit of olive oil and sear the roast well on both sides. Remove seared roast to platter. Turn down heat to low and add the onions, leek and shallot and quick saute. Add the garlic. Pour in the red wine to deglaze the pot. Add the sliced lemon halves and place roast on top along with the Herbs de Provence, rosemary sprigs, and beef stock. Place tight fitting lid on pot and cook in oven for about 2 1/2 hours or until roast appears to have about 1 hour of cooking time left.. Remove from oven and add the carrots, potatoes, celery, mushrooms,  fire roasted tomatoes, 1/2 of the parsley, capers and 3/4 of the torn basil leaves. Place lid back on pot and finish baking until meat and vegetable or tender. Once finished remove lemons and place roast, vegetables and pan juices on platter and garnish with chopped parsley and rosemary sprigs.

Peppered Pot Roast

Peppered Pot Roast



3 tablespoons olive oil

2 1/2 -3 lbs lean pot roast

2 heads of garlic, cloves peeled

2 tablespoons freshly cracked black pepper

2 (15 oz.) cans fire roasted diced tomatoes

2 cups red wine

1 cup chopped fresh basil leaves

salt, to taste


3 garlic cloves, minced

1 cup fresh parsley, chopped

3 tablespoons lemon zest

1/2 tsp. kosher salt

In a heavy bottomed pan heat on high , add oil. Sear the roast on all sides. Remove the roast from the pan and place in slow cooker. Add the remaining ingredients and set on low for 8-10 hours until meat is tender. Serve with a sprinkling of gremolata.


Combine all the ingredients and make sure that everything in finely chopped but not a paste. It should be light and fluffy.

Pot Roast Ragu for stick to your ribs comfort.



1/2 cup chopped bacon

1 lb. shredded cooked pot roast

1/4 cup flour

salt and pepper; to taste

1 onion, diced

2 carrots, peeled and diced

1/2 cup chopped parsley

2 garlic cloves, minced

1 (15 oz.) can diced fire roasted tomatoes

1 tablespoon tomato paste

1 tsp. dried rosemary

1 tsp. dried thyme

1/2 tsp. dried oregano

1 bay leaf

2 1/2 cups beef consomme

3/4 cup red wine

In a heavy bottom pot cook bacon until crisp. Add the onions and saute until translucent. Add the garlic and carrots; deglaze pan with red wine and reduce by half. Add the remaining ingredients and simmer until the vegetables are tender. Serve over pasta and sprinkle on parmesan cheese and chopped parsley.