Pot Roast to Please Any Man

Men love meat.

Beef, pork, lamb, venison, rabbit, chicken, or turkey... You name it, they will usually eat it. 

This is a simple and widely known fact that many women tend to use to their advantage. And why not? If we can make our men happy simply by cooking a bit of meat, then we better make sure our recipe books are stocked full with the appropriate menagerie.

My beloved is a perfect example of the meat-loving man and this pot roast does wonders to satisfy his appetite, as well as his requirements for weekly portions of protein.

Why not try this recipe for the man in your life? Take precautions after his feeding session though, because you never know what you might be in for!

How about a little lovin'?!

Pot roast never fails!

Perfect Pot Roast 

 Recipe adapted from The Pioneer Woman 

1 whole (4-5 pounds) topside roast
2 tbsp. olive oil
2 whole onions, quartered
6 whole carrots 
salt and pepper, to taste
1 cup red wine 
2-3 cups beef stock
3 sprigs fresh thyme
 3 sprigs fresh rosemary

 Generously salt and pepper your roast.
Heat a large pot or Dutch oven over medium-high heat. Then add 2-3 tablespoons of olive oil.
Cut two onions into quarters and the carrots into 2-inch slices (you can peel them, but you don’t have to). When the oil in the pot is very hot (but not smoking), add in the onions to brown them. Remove the onions to a plate. 
Throw the carrots into the same very hot pan and toss them around a bit until slightly browned, about a minute or so.
If needed, add a bit more olive oil to the pan. Place the meat in the pan and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate. 
With the burner still on high, use either the red wine to deglaze the pan, scraping the bottom with a whisk to get all of that wonderful flavor up. 
When the bottom of the pan is sufficiently deglazed, place the roast back into the pan (or transfer the liquid and meat to a casserole dish) and add enough beef stock to cover the meat halfway (about 2-3 cups). Add in the onion and carrots, as well as 3-4 sprigs of fresh rosemary and  thyme.
Put the lid on securely (use aluminum foil if necessary), then roast in a 275 degree Fahrenheit oven for 6 hours. Check the roast periodically to test for doneness. If the meat is not fork tender, then put it back in the oven for longer. Roasts with more marbling will take less time.