Laurie Colwin's Pot Roast. A recipe rewind, because some things are too good to miss!

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

Recipe rewind, because in the beginning there is a blogger who has no readers. She still posts great food in hopes that the readers will come..........

I have just finished reading; HOME COOKING, a writer in the kitchen by Laurie Colwin. It is a bittersweet read, she was so engaged in life and in living her life. Warm is the perfect word to describe her. As I read how she managed life and loved her family, I am touched deeply and wish for more, much more. 

Laurie was also a great cook and eater. I get the impression that everyone was well fed and loved in her New York kitchen. This quote is about her pot roast, she says: "This meal, which takes some time to prepare, must be eaten slowly. Afterward, it is best to stretch out on the sofa, with a cup of coffee balanced on your stomach". You know, I think friends share those thoughts and talk to each other like that, don't you?
Laurie Colwin's Pot Roast
Adapted from:  HOME COOKING a writer in the kitchen
300-degree oven                 

5-pound chuck roast
olive oil
3 red bell peppers, sliced
2 yellow onions, cut into chunks
1 carrot, peeled and sliced 1 inch thick
6 cloves garlic
1 8 oz can tomato sauce
1 glass red wine
salt and pepper to taste

Tie a string around the outside of the roast to keep it stable. Sprinkle well with paprika.

In a large skillet, sear the meat, turning to brown all sides. Place the roast into a Dutch oven.

In the same skillet, add the peppers and saute in olive oil. Spoon over meat in the dutch oven.

My little corner market was out of red peppers, I picked out the ripest of the green peppers. I also decided to saute all the vegetables including the garlic.

Add the wine and tomato sauce to the skillet, and simmer to cook down slightly, pour over roast.

Season with salt and pepper to preference, then cover.  Cook 3 – 5 hours. When the meat is tender, carefully remove from dutch oven and place on a platter, covered loosely with foil or a clean tea towel.

 This is the color of the rich pan stock, this will be reduced and served over slices of the roast.

Remove the vegetables with a slotted spoon,  push through a sieve or food mill. Do Not Use a Blender. The end result is to remove any fibers and seeds from the puree.

Add the pureed vegetables to the meat broth and simmer to reduce and thicken slightly.

I choose to thicken the sauce with a bit of golden browned flour* I keep in the refrigerator. It was just the right touch to thicken and give the consistency needed for serving over mashed potatoes.

Slice meat and spoon some of the gravy over, serve remaining in a gravy boat to pass at the table.

This is simply delicious! I hope you enjoy this roast as much as we did.

* to make golden brown flour, place 2 cups (or so) flour in a skillet. Over low heat, stirring constantly, "cook" until flour is a rich golden brown. Let cool, keep refrigerated. This flour used in gravies instead of plain flour adds a rich golden nutty flavor.


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  1. I love Laurie Colwin! So sad she died so young. This is a great post to share again.

  2. Lovely traditional pot roast.

  3. I love Laurie Colwin too! I'm glad you shared this with Weekend Cooking because I didn't see it before. The pot roast pictures are great!

  4. Wonderful post as we're heading into fall. I love thinking about warmth and coziness and related concepts this time of year.

    Joy's Book Blog

  5. I've NEVER made a pot roast. What have I been doing with my life?! I'll have to get on that. Thanks for sharing this recipe - it looks gorgeous!

  6. that roast looks out of this world amazing!

  7. I love your sentiments, Melynda, and I love the sound of this pot roast. I can almost smell it simmering away - a very heart warming dish indeed. Laurie Colwyn is an author I've never heard of before, but one I'm definitely on the look out for now.


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