St. Patrick's Day

Tomorrow is St. Patrick's Day, and you can bet your Guinness I'm making a special meal for Mr. SE! Interestingly enough, pot roast's aren't considered a "traditional" Irish dish- but my mom always made it for the green holiday, so it works for me. Another great option is corned beef and cabbage- my dad's favorite!

Do you make your pot roast in a dutch oven, or bake it with an oven bag inside the oven? My mom favors the Homestyle Pot Roast recipe from Reynold's Oven Bags (it's on the inside of the box). I was all set to make that one since it was super simple, but then I saw the reviews for this pot roast on Cooking Light. How's a girl to decide! My mouth is watering at the thought of potatoes, onions, and carrots roasting in the oven. It's like one last hurrah at winter!

Cooking Light Recipe

Ingredients

• 1  teaspoon  olive oil
• 1  (3-pound) boneless chuck roast, trimmed
• 1  teaspoon  kosher salt
• 1/4  teaspoon  freshly ground black pepper
• 2  cups  coarsely chopped onion
• 1  cup  dry red wine
• 4  thyme sprigs
• 3  garlic cloves, chopped
• 1  (14-ounce) can fat-free, less-sodium beef broth
• 1  bay leaf
• 4  large carrots, peeled and cut diagonally into 1-inch pieces
• 2  pounds Yukon gold potatoes, peeled and cut into 2-inch pieces
• Fresh thyme leaves (optional)

Preparation 

Preheat oven to 350. Heat olive oil in a large Dutch oven over medium-high heat. Sprinkle chuck roast with salt and pepper. Add roast to pan; cook 5 minutes, turning to brown on all sides. Remove roast from pan. Add onion to pan; sauté 8 minutes or until tender. Return browned roast to pan. Add the red wine, thyme sprigs, chopped garlic, beef broth, and bay leaf to pan; bring to a simmer. Cover pan and bake at 350° for 1 1/2 hours or until the roast is almost tender. Add carrots and potatoes to pan. Cover and bake an additional 1 hour or until vegetables are tender. Remove thyme sprigs and bay leaf from pan; discard. Shred meat with 2 forks. Serve roast with vegetable mixture and cooking liquid. Garnish with thyme leaves, if desired.

Reynold's Oven Bag Homestyle Roast

1 Reynolds Oven Bag

1/4 cup flour

2/3 cup water

1 envelope onion soup mix

3 to 3.5 lb boneless beef chuck roast

1 tbsp dried thyme

6-8 small whole red potatoes

1 medium onion cut into quarters

1 package peeled baby carrots

Chopped parsley

PREHEAT oven to 325°F.

SHAKE flour in Reynolds Oven Bag; place in 9x13x2-inch or larger baking pan with sides at least 2 inches deep.
ADD water and soup mix to oven bag. Squeeze bag to blend in flour. Rub thyme on both sides of roast, if desired.Add roast to bag. Turn bag to coat roast with sauce. Place potatoes, onion and carrots in bag around roast.
CLOSE oven bag with nylon tie; cut six 1/2-inch slits in top.Tuck ends of bag in pan.
BAKE 2 1/2 to 3 hours or until roast is tender.Sprinkle with parsley before serving, if desired.

 
 

Do you have special plans for tomorrow's holiday? I'd love to hear about your tried and true recipe, or maybe something new and fun you're doing this year!