italian pot roast with oven baked brown rice

italian pot roast or as my mama would say "eye-talian" pot roast was a family favorite growing up in my house. my brother kevin adores this pot roast recipe and our mom would make it often for him. kevin, the great white hunter or so he refers to himself, would keep the freezer full of game, so mom would often use venison rather than beef. no matter, both options are dang tasty(the beef tends to have less buckshot). admittedly, i had forgotten about this pot roast until recently. i had forgotten just how simple, yet flavorful it is due to both apple juice and apple cider vinegar. i needed an excuse to use my new enameled french oven and this was perfect. i just let it simmer for hours and the chuck roast became so tender it would melt in your mouth. my mom would serve this over white rice, but since i am trying to do the healthier thing these days, i served brown rice. if you think you are not a brown rice fan you have to promise me you will try it my way. if you do, you won't go back to the white stuff. my brown rice is oven baked. it has texture and a wonderful nutty flavor. it is absolutely delicious. all right, without further fanfare, here ya go. enjoy.

beth's italian pot roast

2-3 lb chuck roast, cubed and trimmed of most fat
2 cups tomato sauce
1/2 cup apple juice
1/4 cup apple cider vinegar
2 cloves garlic smashed
mushrooms, i use a large can, drained
salt and pepper to taste
cornstarch slurry


combine all in a covered pot over medium heat, once bubbly, turn heat to low and simmer till cooked down and the meat is tender. i then take out some of the liquid and mix about a tbsp. of cornstarch into it to make a slurry, add to the pot and cook till the gravy is thickened.


beth's oven baked brown rice

preheat oven to 375 degrees fahrenheit

in a covered two quart dish, combine 1 1/2 cups brown rice, 2 1/2 cups water or broth, 1 tbsp. of butter or evoo, and a pinch of salt. bake for one hour. fluff with fork and serve.