The Pot Roast With The Most

Co-dependent herbs

The Barefoot Contessa has yet to let me down.

If the woman told me to add a stick of butter to a salad, I wouldn't hesitate. If she told me to do the Chicken Dance before putting a bird in the oven, I'd start jiving. I'd even use Miracle Whip if she asked, despite the fact that this condiment is a spit in the face to my beloved mayonnaise.

Fortunately, she doesn't ask any of those things. But she did does suggest that I add a ridiculous amount of chopped vegetables to pot roast for her Company Pot Roast recipe.

It doesn't look like much now, but I had a sore wrist and a mound of chopping to do.

Then she had me throw in a 28 oz. can of tomatoes on top of that. An entire can, juices and all! Followed by chicken stock, yes, CHICKEN stock. In a beef dish. Weird. But I did it.

Just when you think nothing will fit, you add more vegetables. But they do cook down.

Then you throw in a 4 lb chuck roast after all that. Somehow it all fits. Later, after hours and hours in a low oven, she had me puree these vegetables with some butter (YAY!) and flour.

The pot roast pre-puree. After puree it looks like a chunky tomato soup and well, it kinda is one. It's heaven over pot roast and mashed potatoes.

The result is that this is the best pot roast gravy I ever had. To die for and easy enough to do with an immersion blender. My only mistake was that the roast ended up in the oven about an hour longer than it needed. It was a tad on the dry side. Just a bit, though.

Now all I need is a butter drenched salad as a side dish.

Here's the recipe, courtesy of The Food Network