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FOUR SEASONS BREEZE | FEBRUARY 2026 33 If you have any questions, call or text me at (951) 275-7081. Pot Roast Don't be daunted by the time required for cooking a good pot roast. Most of the time is inactive cooking time. The secret to a great pot roast is browning the meat and onions before roasting. This enhances the dish's flavor. Pot roast is great to serve as a casual meal or for company. Leftovers will keep in the refrigerator for several days or can be frozen. If you don't consume alcohol, substitute beef broth for the wine. Prep time: 15 min.; Active cook time: 40 min.; Inactive cook time: 4 hours; Total Time: 4 hours 55 min. Serves 6 to 8. • One 3- to 5-pound boneless beef chuck roast, trimmed • 2-4 Tablespoons salt, depending on the size of the roast and to your taste, divided • 1-2 Tablespoons freshly ground pepper or to taste, divided • 2-6 Tablespoons olive oil, divided • 2 large onions, peeled and cut into 6 wedges • 1 Tablespoon tomato paste, optional • 4 cloves of garlic, finely minced or grated • 1 cup dry red wine or beef broth • 3 Tablespoons all-purpose or gluten-free flour • 1 to 2 cups beef broth • 1 Tablespoon fresh rosemary leaves, finely chopped or 1 teaspoon dried rosemary, crushed • 1 Tablespoon fresh thyme, chopped or 1 teaspoon dried thyme, crushed • 7 or 8 carrots, peeled and cut into 2-inch pieces • 1 ½ -2 pounds medium red potatoes, quartered, or use whole baby reds INGREDIENTS DIRECTIONS 1. Pat the roast dry with a paper towel. Generously sprinkle the roast with 2-3 Tablespoons of salt and 3/4 to 1 Tablespoon of pepper, rubbing into the meat and covering all sides. Set aside. 2. Place the oven rack in the lower third of the oven and preheat the oven to 275°F. 3. Heat 2 Tablespoons of the oil in a large oven-proof heavy- bottomed pot or Dutch Oven over high heat. Sear the meat on all sides for about 2 minutes per side or until nicely browned, about 10 to 12 minutes. Remove the beef to a platter, cover loosely with foil to keep warm. 4. Reduce the heat to medium-high. Heat another 2 Tablespoons of oil in the pot, then add the onions and 1/2 Tablespoon of salt. Cook, stirring occasionally until browned but not completely cooked, about 6 to 8 minutes. Add the tomato paste, if using, and the garlic. Cook, stirring occasionally until the garlic is fragrant, about 1 minute. Add the cup of wine or broth and cook, stirring occasionally, scraping the bottom and sides of the pot. Cook for about 4 minutes or until the liquid is slightly reduced and the alcohol smell is cooked off. Add the flour, stirring to coat the onions. Cook, stirring for 1 to 2 minutes. Stir in 1 cup of the beef broth and 1 ½ teaspoons of pepper, or to taste. Stir in the rosemary and thyme. Bring the mixture to a boil. 5. Carefully return the meat and any juices to the pot, pushing it firmly in the onions. Arrange the carrots and potatoes around the roast. If there is not enough liquid to reach the vegetable, add up to 1 additional cup of beef broth. Cover the pot and transfer it to the preheated oven. Cook until the meat is very tender, 3 to 3 ½ hours, or if you like it fall apart tender cook an additional 30 to 40 minutes. Remove from oven when meat is to your liking. Let rest and cool for about 30 minutes. If the meat is fall-apart tender, transfer all the meat and vegetables to a serving dish. If the meat is firmer, transfer the meat to a cutting board to slice before serving, then place the meat and vegetables on a serving platter. Serve the sauce on the side.

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