And since it is, it’s the perfect weather for making pot roast. The things I like most about pot roast is how it makes the house smell, and how it warms my living room and kitchen. My pot roast is simple.
One hunk of beef roast, seared in a large pot to create that delicious fond. Then I toss in a roughly chopped onion, some chopped carrots, a can or two of tomatoes, and salt and pepper. I then cover and put the whole thing into a 250 degree oven for 4 hours or so. It always comes out tender, and amazing. Even better, is the left overs.
I cubed the roast, add some corn, and another can or two of tomatoes, and cook it on the stove all day. Makes the best stew ever! Add some corn bread, and you’ve got a southern, cold weather tradition.