Pot Roast and Politics

You might be asking what in the world pot roast has to do with politics. Well, it's no secret that I'm a progressive Democrat from Massachusetts and involved in political organizing. And I have a BUSY schedule over the next few days until Tuesday's special election to fill our U.S. Senate seat.

This pot roast recipe is a way to keep a solemn vow I made after nearly three weeks in Ohio working on John Kerry's presidential campaign. You won't catch me eating another campaign pizza if I can possibly manage a home cooked meal and still get everything done I need to do.

Now back to that election ... if you're a Massachusetts voter, I know you have lots of things to do too. Life is always a struggle to juggle. But if you take my advice and get this pot roast going in the morning, you might just save enough time to get out there and do your civic duty. And when you do I hope you'll vote for Martha Coakley, the Democrat.

CROCK POT ROAST BEEF
1 boneless beef chuck roast (about 3 pounds)
½ teaspoon salt
¼ teaspoon ground black pepper
2 tablespoons vegetable oil
1 small shallot, finely grated
3 cloves garlic, finely grated
¾ cup red wine (use beef broth if you prefer)
2 teaspoons instant coffee
1 bay leaf
2 tablespoons cold water
1 tablespoon arrowroot

Sprinkle roast with salt and pepper. In a large skillet over medium heat, sear roast in hot oil, browning well on all sides. Transfer meat to a crock pot. Saute the onion and garlic in the skillet until lightly browned. Add wine or broth and instant coffee. Continue to cook over medium heat, stirring to loosen browned bits from bottom of skillet. Pour all over meat. Add bay leaf to the pot. Cover and cook on LOW for 6 to 8 hours or until meat is tender. Remove bay leaf and discard. Transfer meat to a baking pan or ovenproof platter; cover with foil and keep warm in a preheated 275 degree F oven.

Pour meat juices into a medium saucepan. In a small bowl, combine cold water and arrowroot, stirring until smooth. Stir into the meat juices, cover and cook on medium hot stovetop burner for 3-5 minutes, or until gravy is bubbling hot and thickened. Serve sliced meat with boiled red bliss potatoes and baby carrots as sides. Smother with the gravy and enjoy. Feeds 4-6 people.