It’s the middle of summer and who wants to think about a pot roast. But here we are. Thinking about pot roast. Sometimes it is really too hot to grill. My husband doesn’t think so, but I do. I don’t want him standing over a hot grill while I’m in the air conditioned kitchen.
And…I get tired of summer food.
I am a member of a CSA (Community Supported Agriculture) and have been for several years. I support A. T. Buzby Farm from Woodstown, Salem County, New Jersey. I pay them in February to support their farm and they bring me a variety box of vegetables from May through October. I pick the box up at their stand at the Collingswood Farmers’ Market. The contents of those boxes dictate what I eat for the week. I do shop at many other farms stands each week, but my vegetable theme of the week is provided for me by my Buzby CSA.
This is a photo of the contents of the box this week (those of us who are members get a photo every week so we know what’s coming).
When I looked at the box I knew a pot roast was going to be on my menu this week. I saw carrots, potatoes, and a beautiful Spring onion. So I bought a beef chuck roast from Hillacres Pride. My favorite cut for pot roast. 
Ingredients:
beef chuck roast
carrots
potatoes
onion
salt and pepper to taste
pinch of granulated garlic (or however you like your garlic)
1/2 cup water
Directions:
Preheat the oven to 350 degrees Fahrenheit. Dry the meat with paper towel.
Slice the onion and spread on the bottom of an oven proof casserole that has a lid. Place the meat on top of the onions. Season the meat with salt and pepper and granulated garlic…to your taste.
Wash and cut up the carrots and potatoes so they are about the same size and put them around the roast in the casserole. Pour a 1/2 cup of water into the casserole. 
Put a piece of aluminum foil on the top of the casserole and then the lid to seal in all the steam and liquid.
Place the casserole in the middle of the oven and let bake for 3 hours.
After three hours, remove the lid and put the meat on a serving platter. I like to mash the potatoes with butter before serving and sometimes mix the carrots into the potato mash. But you can simply put the meat, potatoes, and carrots on a large platter and serve. Using the juice and the onions in the bottom of the pot, make gravy. Sprinkle with some finishing flour (like Wondra) and either mix with a whisk or spoon or an immersion blender (my preference).
Great meal for winter. Great meal for summer…especially if your farmer inspires you!
yellow room upstairs 