Last evening my youngest daughter spent time with me. We were devoting time to a photo book project. For dinner, I cooked up pot roast.
I used several ingredients not normally seen in pot roast. However, they create wonderful flavor. Namely, they are brown sugar, fresh grated ginger, fennel and Caraway seeds. Here's a picture I took, with the recipe.
4 pound Chuck Roast
2 tablespoons Butter
½ cup Brown Sugar
3 tablespoons fresh Grated Ginger
1 tablespoon Fennel Seed
1 tablespoon Caraway Seed
2 tablespoons minced Garlic
3 pounds assorted color Potatoes
8 assorted color Carrots
1 red Bell Pepper – Sliced lengthwise
2 medium diced size Sweet Yellow Onions
3 sprigs each Rosemary and Thyme
Preheat oven to 325 degrees.
In skillet melt the butter over medium flame. Sear roast on all sides. Place roast in Dutch oven. In the skillet, add to the butter, the brown sugar, garlic, ginger, caraway and fennel seeds. Simmer together until a sauce is created.
Add potatoes, carrots, onion, pepper slices, to the Dutch oven with the meat. Place sprigs of Rosemary and Thyme on top. Take sauce in the skillet and spoon over all ingredients in the Dutch oven.
Place cover on Dutch oven, and place in the preheated oven.
Cooking time will be approximately 3 hours total. After, first hour reduce oven temperature to 275. Periodically baste juices which accumulate at bottom of the Dutch oven, onto the meat, potatoes and carrots.
Prior to serving, remove meat and vegetables from the Dutch oven. Use juices to create gravy.