The pot roast is one of those dishes that is practically a synonym for dinner. At its soul, it’s a way to marry inexpensive ingredients so the dish becomes more than the sum of the parts. Chuck roast is the traditional centerpiece, but any tough cut of meat is an option: brisket, lamb shanks, or short ribs.
Source: Big American Cookbook
Preheat the oven to 350°F.
Generously season the roast with salt and pepper. In a large, heavy pot or Dutch oven, heat the oil over medium heat. Add the salt pork and cook until rendered, about 5 minutes. Remove the salt pork, but leave all the fat in the pot. Turn the heat to medium-high and brown each side of the roast, 8 to 10 minutes per side.
Return the rendered salt pork pieces to the pot, along with the carrots, onions, wine, 2 cups of the stock, the rosemary, and thyme. Bring to a boil, cover, and roast in the oven for 2 hours. Check occasionally to make sure there is plenty of liquid in the pot. If it gets low, add more stock or water. After 2 hours, add the potatoes, and bake, uncovered, for another 30 minutes.
Transfer the meat and vegetables to on a platter. Put the pot over medium-high heat and bring the liquid to a boil. In a small bowl, whisk the flour into the remaining 1/2 cup of room temperature stock. Pull the pot off the heat, whisk in the slurry, then return to heat and continue whisking until the gravy thickens.
Serve the meat and vegetables with the gravy on the side.
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|Serving Size: 1 Serving (317g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 158 (48%)|
|Amt Per Serving||% DV|
|Total Fat 17.6g||23 %|
|Saturated Fat 5.9g||29 %|
|Monounsaturated Fat 8.8g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 16.3mg||5 %|
|Sodium 326.6mg||11 %|
|Potassium 348.1mg||9 %|
|Total Carbohydrate 11.9g||3 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 10.4g|
|Protein 2g||3 %|
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Calories per serving: 329
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