In need of some good comfort food this holiday season and the winter months ahead? Our pot roast was a staple on Saturday nights this time of year when the restaurant was open. Now you can share it with family and friends from your own kitchen! The key to this dish is patience. Slow cook the roast so it falls apart when you cut it and melts in your mouth.
Ingredients: 2 green peppers cut into large chunks, 1 Spanish sweet onion cut into large chunks, 2 cups baby carrots halved lengthwise, 2 cups sliced mushrooms, 2 tbsp chopped garlic, 8 oz Marsala wine, 48 oz prepared brown gravy, 1 jar Florentine Primavera, 2 tbsp olive oil, 3 lbs chuck roast trimmed of fat and cut into about 6 pieces, seasoned with salt and pepper
1. Combine peppers, onion, carrots, mushrooms, garlic, and wine in a stock pot, and heat on high for 10 minutes, stirring occasionally.
2. In a separate pot, combine gravy and Florentine Primavera, and simmer on medium-high for 10 minutes, stirring occasionally.
3. In a large skillet, heat oil on high and sear each chuck roast piece for 1 minute (no longer!) on each side.
4. Layer the bottom of a crock pot with the vegetable mixture, add the roast, and cover with the sauce. Cook on low for 8 hours.