Rubbed pot roast with polenta cakes

I love slow cooked meals. Pot roast is one of my favorites, and this adaption is to die for! The Chuck Roast melts with every bite and the Polenta gives a nice texture and background that is just right. Definitely a family pleaser or get-together main course. 

Most folks think of a post roast filled with carrots, potatoes, and other veggies. This one allows you to add fresh veggies to your meal! I'd recommend a wilted kale and chard salad with this one.

Enjoy!

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Chuck Roast Recipe:

• 1 about 4-5 pound boneless chuck roast, trimmed of excess fat
• 1 tablespoon olive oil
• 4 tablespoons THE RUB + 4 tablespoons THE RUB
• Kosher Salt to taste (veggies)
• 1 medium white onion, coarsely chopped
• 1 medium celery stalk, coarsely chopped
• 4 medium garlic cloves, coarsely chopped
• 2 tablespoons tomato paste
• 2 cups low-sodium beef broth

1. Heat your oven to 300°F and put the rack in the lower third.
2. Evenly rub 4 Tablespoons THE RUB mix on all sides of the roast; let rest covered on the counter.
3. Heat the oil in a Dutch oven or a large, heavy-bottomed pot with a tightfitting lid over medium heat until smoking, about 5 minutes. Add the meat and brown it on all sides, about 20 minutes total; remove to a plate.
4. Add the onion, celery, and garlic to the pot, season with salt, and cook until just softened, about 5 minutes. Add the tomato paste and stir to coat the vegetables. Pour the beef broth into the pot and scrape up any browned bits from the bottom.
5. Add the extra 4 Tbsp of THE RUB, browned roast meat, and any accumulated juices to the pot and bring to a simmer. Cover and place in the oven to cook until the roast is fork tender, about 2 1/2 to 3 hours.
6. While the roast is cooking, make the Polenta to cool in time for dinner!

Polenta Cakes:

• 1 cup Polenta Mix
• 2 cups Vegetable Broth
• 2 cups water
• 4 Tablespoons butter
• Sheet pan lined with parchment paper

Spray the sheet pan with a cooking spray lightly, then place the parchment paper/wax paper on it to make it stick. Set aside.

Make the Polenta as recommended on the package, slowly over a double boiler, or use two pots loosely fit together to simulate a double boiler. After cooking, add the butter immediately. 

Promptly add the Polenta to the sheet pan and smooth into a single layer. Chill for 1 hour or more. 

How to serve:

Cut the Polenta into squares, about 10 pieces. Place in a bowl, and add the Pot Roast on top, including about 2 spoonfuls of the juices. Garnish with fresh steamed peas or other veggie of your choice.