Pot Roast

How do I make myself eat more vegetables without missing meat? Easy: make vegetables taste like meat!

I made a small pot roast today, but filled up the pot with a ton of vegetables. The "recipe" is just a mish mash of things I've heard about pot roast over the years, and it turned out fork tender and richly flavored. Obviously, this is yet another recipe which can be wildly adjusted and still turn out well.

• 1 small chuck roast, 2-3 pounds will easily feed four. I used bone in because it was on sale
• 1 huge yellow onion, quartered
• 2 bulbs garlic, peeled
• 2 cups red wine
• 12 oz can diced tomatoes, preferably with no salt added
• 4 tablespoons tomato paste
• 3 cups strong coffee
• 2 sprigs rosemary
• 2 bay leaves
• 2 tablespoons thyme
• 1 pound carrots, cut into large chunks
• 1 head of celery, cut into large chunks
• 10 small new potatoes
• 3 large portabello mushrooms, cut into sixths
• 2 cups rotini pasta
• salt
• pepper

Sear the chuck roast on all sides over medium high heat until there's a nice char all over. Add the wine and coffee. It sounds strange, but the coffee will deepen the flavor of the beef and is much more flavorful than water. Add the rosemary, bay leaves, thyme, onion, and garlic. Bring to a boil, then put in a 250 degree oven for an hour. In each of the following stages, check for salt and pepper.

Check once in awhile to make sure the liquid is simmering, and adjust the oven accordingly (not too hot, not too cold). Add the carrots and celery after the hour mark, and cook for another 30 minutes.

After 90 minutes, the meat should be cooked through but not exactly tender. You should be able to stick a fork in it, but not be able to pull it apart with a fork easily. At this point, add the potatoes. Cook until the potatoes are fork tender, then add the pasta and mushrooms. When the pasta's done (half an hour), the roast is ready. The sauce should be nice and thick, and the meat fork tender.

If, at any stage, you feel the meat is already falling apart, take it out and finish the vegetables and pasta alone. Just remember to put the meat back in for ten minutes or so to let it warm through and absorb some flavor.

I roasted a small kabocha (2 lbs.) as well. I sliced it into six large wedges and tossed it with a tablespoon of oil, a pinch of salt, and a few pinches of sugar. It went into a 400 degree oven for 50 minutes, or until soft and browned all over.