Katie lee dessert recipes

When I think "comfort food," a good old-fashioned, classic pot roast is the first thing that comes to mind.  Growing up, it was always my request for my birthday dinner, and with good reason.

My grandma made the ultimate pot roast (she called it "roast beef") and would serve it with her swoon-worthy mashed potatoes.  I'd give anything to have her cook that meal for me again now, and I think of her each and every time I make this recipe.

I've made a few tweaks to her original, with the addition of potatoes, leeks, mushrooms, and wine, but the heart of the recipe is the same — that luscious, tender, beef.  There's truly nothing better on a cold day than a hearty pot roast, and the house will smell so good with it slowly simmering away in the oven all day.

Enjoy!

Pot Roast

Ingredients

• One (3 to 4-pound) chuck roast
• Kosher salt and freshly ground black pepper
• 2 tablespoons all-purpose flour
• 2 tablespoons extra-virgin olive oil
• 2 onions, peeled and cut into 1-inch wedges
• 4 large carrots, peeled, split le
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