Keeping on the comfort food train, we recently made PW’s Perfect Red Wine Pot Roast. The Hubs is weird, he likes to eat toast with Pot Roast, so add that to the plate too. I was a purest and (almost) ate the recipe as is. I really appreciated that this was a true “one pot” meal. You start out by browinging the meat, then browning your onion, celery and garlic. Then you add the best part (the wine) and put the meat back in along with carrots and one of my favorite veggies, parsnips. I know super random but I like that they have more than a “bite” of a carrot. Because the Dutch Oven I used to cook the pot roast was getting rather full and because I havea  love for mashed potatoes, I opted to make some skin-on red mashed potatoes instead of adding them to the pot. It was the right call.Â
Anyway, The Hubs gave this recipe a 3/5 and I gave it a 4/5. Unfortunately the roast was a bit dry and I ended up cutting the roast and submerging it in the cooking liquid and dipping the meat in the liquid before eating. I think it was so worth it. I don’t think I would do anything different except maybe figure out a way to make it more fall-aparty (is that a word)? I am eager to try this again in the winter when I need a homemade dish to warm up my soul. Dreaming of fall xoÂ
