Recipe: Suzy's Pot Roast

Suzy's Pot Roast: Recipe with Pictures

One of our Plank traditions is that each family member (and we of course include the kids' close friends as family members) gets to choose what we make for their birthday dinner. The teens usually choose beef or pork ribs, and the young children usually opt for fondue. I, however, always choose Suzy's pot roast. It's guaranteed to induce me to overeat! And you know, it would hold candles just fine...

Suzy doesn't put vegetables in her pot roast. It's just meat. Although time-consuming in the oven (over 5 hours), it's really easy to make.

Ingredients

1 boneless chuck roast -- 3 to 5 pounds.
Salt
Pepper
Onion powder
Granulated garlic
Italian seasoning
Other random spices if you feel like it
Italian dressing
Worcestershire sauce
Red wine

The Ingredients -- You'll note, Suzy used ground coriander here as a random spice.

Directions

Preheat the oven to 250.

Lay the roast in a baking dish. First rub the dry spices (salt, pepper, onion powder, garlic, italian seasoning and random spices) onto the top of the meat. Then spread some italian dressing and Worcestershire sauce on top, so it's kind of pasty. Then use a knife, and make some deep gashes in the meat. Into these, pour some red wine.

The dry ingredients have been rubbed in.

Suzy mixes in the dressing and Worcestershire sauce..

We've caught Suzy in mid gash-and-pour.

Now put the roast into the oven. Suzy uses vibes for how she cooks it, but when pinned down, she says cook it for at least 5 hours, roughly broken down into a 2-hour period at 250 degrees, then an hour at 350 (covering the roast with foil), and then the rest of the time at 250 again (removing the foil). Longer is fine.

Remove the roast and let it cool for a few minutes. Cut it into chunks and serve with the juice.

The juice is really fatty. I recommend using a gravy separator to enjoy the taste of the gravy without inflicting all that fat on your body. Suzy doesn't thicken the gravy, but of course, if you want to, you may.