I love pork. The flavor, the tenderness, the price. It’s just my favorite. But! Sometimes, chuck roast or London broil is on sale and I just have to buy it. So, I figured, why not cook it slow and steady, just like my pork. Not only does it make dinner easy (I don’t have to babysit the meal), but it makes it tender and moist, and juicy. Just like my pork!

I put this roast in while I leave to shop, take kids to soccer practice, mow the lawn. Whatever! I just know that I don’t have to worry. It’s slow cooking goodness and fail proof. My type of recipe!

Pot Roast in Red Wine with Carrots and Potatoes:

1 2-3 lb chuck roast, trimmed – $5.73
4 large carrots, peeled and cut – $.75
1 medium onion, diced – $.40
6-8 red or white small potatoes, cut into 2 inch pieces – $1.50
1 cup dry red wine – $.50
1/2 tsp thyme – pantry
1-2 bay leaf – pantry
1 Tbsp minced/crushed garlic – pantry
2 tsp salt – pantry
1 tsp black pepper – pantry
2 Tbsp beef bouillon and 2 cups Hot Water or two or beef broth – pantry
1 tsp olive oil – pantry

COST: $8.88

Preheat oven to 350 (or 275 for those of us without a Dutch oven). Heat olive oil in a large Dutch oven over medium-high heat or, if using a non stick frying pan, be prepared to transfer dish to deep oven proof pan for baking.

Season roast with salt and pepper, then add to Dutch oven or hot fry pan; cook 5 minutes, turning to brown on all sides. Once browned, remove roast from pan and set aside.

In same pan, add onion and sauté till transparent, 5 minutes or so. Keep pan on medium to high heat and return roast to pan. Now, add red wine, garlic, beef broth (bouillon and hot water mixed), thyme and 1 bay leaf (optional) to pan; bring to a boil, then reduce to simmer.

If you are using a Dutch oven, just cover pan and bake at 350 for 1 1/2 hours. If you do not have a Dutch oven, then transfer all liquid and the roast to a deep baking dish and cover with tin foil. Bake at 275 for 2 hours.

After roast has cooked amount of time stated above, add carrots and potatoes, sprinkle salt and pepper on veggies and cover again. Adjust oven to 350 (Dutch oven or regular baking pan, same temp) and bake for one more hour or until vegetables are tender.

Remove bay leaf from pan and discard before serving. I made some Mimi’s biscuits to go with the roast and veggies. A perfect compliment. So tender, so delicious, so easy.

Mimi’s Biscuits:

This is a very simple biscuit recipe and super delicious! Believe it or not, I got it from a book and NOT a cook book. I read it in Shem Creek, by Dorthea Benton Frank. I sometimes modify mine with lard. Today, I went straight butter. I have to say, butter does make these special. Not only perfect for the roast, but great in the morning with jelly and a nice cup of coffee.

2 cups all purpose flour – .50
1 Tbsp baking powder – Pantry
1/2 tsp salt – Pantry
1/3 cup vegetable shortening or lard (or even butter) – .20
3/4 cup milk – .25

Preheat oven to 450 degrees. Sift flour, baking powder and salt together. Cut in lard and butter. Stir in milk. Lightly flour a large cutting board or countertop. Place dough in center. Knead lightly, 10 times or so. Lightly roll out to 1/2 inch thick and cut with floured metal cutter or I used a small glass. Bake 10-12 min. Serve hot! Makes about 10-12 biscuits.

COST: $.95

GRAND TOTAL: $9.83