Episode 2-Pot Roast: A Tribute to Mothers and Grandmothers

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Stonecrest Farms Pot Roast
Recipe courtesy of Dorothy Moore (Meredith's mother)
Serves 5-6

4 lbs. Stonecrest Farms boneless chuck roast Salt & Peppered (to taste) flour for dredging 2 tbsp. vegetable oil 2 local carrots, washed and chopped 2 small onions, 1 chopped and 1 quartered 6 slices local bacon, chopped Salt and pepper to taste 3 local red potatoes, chopped 1 local sweet potato, chopped 8 whole cloves of garlic 1 tsp. chopped fresh thyme 2 cups of whole button mushrooms, end of stem removed 2 cups homemade beef stock (see Stonecrest Farms beef stock recipe) 1 ½ cups red wine

Preheat oven to 350°. In an oven-safe Dutch Oven heat vegetable oil on the stove over medium high heat. Dredge roast in salt and peppered flour, covering all sides of the roast. Brown the roast on all sides in the heated oil. Remove roast and set aside. Add chopped carrots, chopped onions and chopped bacon to the Dutch Oven. Sprinkle with salt and pepper to taste. Sauté all until tender. Scrape bits from pan while sautéing. Add a ¼ cup of the beef stock to prevent sticking and burning to the pan. Add roast back to pan. Add potatoes, garlic, quartered onion, thyme and mushrooms. Pour beef stock and wine over the roast and vegetables to cover. Place lid. Braise in oven for 2 ½ hours. Serve with a steamed, fresh, local vegetable or greens. Enjoy!