It’s here, my favorite time of the year! Summer is magical in it’s own ways, but there is nothing better than Fall. It’s starting to get a little gray in Portland and I love it! I might not being saying that come January, but for now I love the breaking out my comfiest baggy sweater, pulling out the rain boots, and soaking up the season as much as possible. I think because I’m from Florida and the seasons have little variation, I appreciate each part of the year even more now.
And my favorite part of it all? Comfort food.
This french onion pot roast over creamy polenta is a game changer. Melt in your mouth meat that’s been simmering all day in the a glorious concoction of stock, red wine, lots of onions, and a surprise ingredient, celery root! Then to make even better it’s piled high on top of the creamiest parmesan polenta there ever was. If you’re a fan of grits, then you will LOVE this soft buttery polenta.
This is a perfect meal for a date night in, throwing a dinner party, or just when you need a bowl of happiness at the end of a long week. To top it off your house will smell absurdly amazing while this is cooking all day.
I am so excited to share more cozy Fall recipes with you guys! What’s your favorite comfort food to eat when it’s cold out. Gimme all of your suggestions!
French Onion Pot Roast with Creamy Polenta
-2 1/2 pounds chuck roast (excess fat trimmed)
- 2 white onions thinly sliced
- 1 medium celery root, peeled and cubed
- 4 garlic cloves, minced
- 1 tablespoons fresh thyme leaves
- 2 tablespoon brown sugar
- 2 tablespoons Worcestershire
- 2 cups beef stock
- 1 cup of red wine
- 2 cups of milk
- 1 cup of water
- 1 cup of Polenta
- 2 tablespoons butter
- 1/2 cup of grated parmesan
- salt & pepper
What to do
Heat a couple of tablespoons of olive oil in a large dutch oven or pot. Season the beef all over with salt and pepper.
Sear the beef until a nice brown crust forms on all sides, remove from the pot and add in onions, celery root, garlic, and thyme leaves, and sauté until onions start to become translucent.
Place the beef back in the pot with onion mixture and top with Worcestershire sauce, brown sugar, beef stock, and red wine. Add another big pinch of salt & pepper, and simmer mixture on low for several hours until the meat is falling apart.
To make the polenta, bring the water and milk to a light simmer in a saucepan. Add in the polenta and stir on medium heat until it begins to thicken and get creamy, roughly 10 minutes. Off the heat, stir in the butter and parmesan and season liberally with salt and pepper.