Carne Guisada Pot Roast

Northeast Necessities

Once the wintery season begins here in the Northeast, we cling to hearty, warm recipes. I have never fully executed a pot roast before because, personally, in my opinion, the name sounds a bit boring. Call me mean or shallow, but it just does not sound like something I am jumping up for.

I felt oddly inspired this year to actually see what pot roast is about. I can see the hype. It is warm, simmering in spices and seasonings, the meat melts and the potatoes soak up all the umami.

Perfectly paired with rice and tostones like a typical Carne Guisada, I was pleasantly surprised and comforted by this dish. Let's give it a try!

Carne Guisada Pot Roast

4 servings

3.5 Hours

INGREDIENTS

• 2 lbs. chuck roast- whole

• salt

• pepper

• oregano

• bay leaf

• paprika

• olive oil

• Puerto Rican sofrito

• 1 onion

• 3 tbsp. minced garlic

• 2. tbsp. tomato paste

• 1/2 cup crushed tomato

• 1/3 cup pinot noir (or leave it out)

• 1 brown gravy packet

• water

• 4 russet potatoes cubed

• 1.5 cups carrots

Steps:

1. Clean and pat dry your chuck roast: season the chuck roast generously with salt and pepper.

2. Heat a large pot: to medium-high heat with 3 tablespoons of olive oil.

3. Sear: the chuck roast on each flat side for 4 minutes each. The two sides should have a crusty sear.

4. Remove: the chuckroast from the pot and set aside. Add the sofrito and sauté for a minute.

5. Add: the onion and mined garlic and sauté.

6. Add: the tomato paste, crushed tomato, and pinot noir and stir for 2 minutes.

7. Add: the brown gravy packet and about 4 cups of water. Mix until even.

8. Add the chuck roast back to the pot: If the water does not cover the meat, add more water until you JUST cannot see the meat.

9. Add: the potatoes and carrots and oregano, paprika, bay leaf and salt to taste.

10. Bring the pot to a boil: then reduce the heat to a simmer and cover.

11. Allow the roast to cook: for 2.5 to 3 hours or until the roast meat is fork tender. Try not to open the lid during this time to allow the heat and pressure to keep.

Allow the pot roast to sit off the heat for 10 minutes before serving: This roast pairs perfectly with a plain white rice to soak up all the meaty savory flavors. I also added freshly fried plantains for a crunch with the tender chuck roast. if you throw in a lime on the side to spritz on the roast, it adds that touch of freshness and acidity. It is quite the symphony of flavors.

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