But while it definitely does not feel like fall outside, I can bring the smells and tastes of the season to my kitchen by cooking pot roast. To me, it's the quintessential fall - and comfort - food.
1 (4-pound) tri tip beef roast
3 tablespoons flour
2 teaspoons paprika
1/4 teaspoon pepper
1 tablespoon unsalted butter
1 tablespoon olive oil
2 onions, chopped
2 cloves garlic
2 carrots, sliced
1 cup sliced mushrooms
1/2 cup low-sodium beef broth
1/2 cup dry red wine
1 (14.5 ounce) can no-salt tomatoes
1 teaspoon dried basil
1/2 teaspoon dried savory
1 teaspoon sugar
Preheat oven to 300
Rub roast with flour, paprika, and pepper.
Heat butter and olive oil in Dutch oven
Brown roast on all sides.
Add onions, garlic, carrots, and mushrooms to pan with roast.
Pour broth, wine, and tomatoes over all; add basil, savory, and sugar.
Cover and bake 3 1/2 to 4 1/2 hours, until meat is very tender.
Remove meat; cover with foil to keep warm.
Puree ingredients in Dutch oven with immersion blender; boil 5 to 6 minutes.
Serve with beef.
SPECIAL NOTE: We love potatoes with our roast, so I include those and take them out before blending the other ingredients.
This recipe comes from the KNACK© Make It Easy Low Salt Cookbook, Morris Book Publishing, LLC, 2010