This was dinner on Monday night.  A nice carb and protein laden meal after a snowy day…or days, I should say.  Pot roasts are super simple to make, they just take awhile in the oven. 

I used my big rectangular roasting pan and put it on the stove with a little olive oil.  I seasoned the thawed out roast (Montreal steak seasoning works good) and seared it on all sides.  Then I placed it in the middle of pan and placed potatoes, cut side down, around it.  Then I just poured a 1/3 of a bottle of red wine in there and covered with aluminum foil.  Pop it in the oven for 2.5 hours at 325 degrees and it was all done. 

I made a gravy from the pan juices, too.  I just put it back on the stove and used a wisk to get the stuck on bits off the bottom.  Then I added 3 TBSP flour to 1.5 cups of skim milk and mixed that up good.  Once the juices were nice and hot I mixed the milk mixture into the juices and let it thicken up.

You could also add carrots, parsnips, rutabega, etc. to the pan, too. 

A hearty winter meal!