My son's pot roast dinner

I was going through some stuff over the weekend and I found this recipe. It was from more than ten years ago. My son Joe (about ten at the time) had to bring in a recipe to school as a homework assignment. Since we had the weekend to come up with one, we went to the store and bought a pot roast.

As I recall, I let Joe come up with the basic concept and ingredients for the recipe and I just guided him on the techniques. The oven does most of the work, so it is an easy recipe to make. Don’t freak out with all the garlic. It will mellow as it cooks and make the house smell great!

You could also use veal shanks, but beef shanks will work too.  Ooh, how could I forget? Lamb shanks also work real well.

1 large thick pot roast (chuck is good)

2 stalks of celery, chopped

2 bulbs of garlic - cloves separated and peeled, but left whole

Cajun seasoning, or your favorite dry rub

1 bottle of red wine- 2 Buck Chuck is ideal

olive oil 

1 lb. mushrooms - halved

6 potatoes - peeled and rubbed with olive oil

Preparation

Preheat your oven to 325º. Rub the meat with your seasoning - use a lot - on both sides. Heat a large enamel cast iron braising pan with a tight fitting lid. Add enough olive oil to coat the bottom and sear meat on both sides. Turn off the heat. 

Add the chopped celery and then add the garlic (it should be at least 30 cloves), set the potatoes around the meat and pour the wine over the meat. Put the lid on the dutch oven and place it in the oven.  

After one hour, lower the heat to 250º. After 2 hours, add the mushrooms and use a fork to get them into the liquid.  After 3 hours total oven time, your pot roast should be ready to serve. You can leave the cooking liquid as is, or you can remove the meat and potatoes and then thicken it some room temperature butter mixed with equal amounts of flour. If you do that, mix the butter and flour into a paste and while the sauce is simmering on the stove, stir in the butter paste, a little at a time until you have it thickened the way you want.

Serving

You want to serve a big chunk of meat next to a couple of potatoes. You want to smother both with lots of the cooking liquid or sauce. Now add some broiled asparagus, some fresh bread, and a big bowl of soup. Open a bottle of Bordeaux and your dinner is ready.