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Wednesday

Pot Roast


I made Pot Roast for lunch sunday.

I don't know why I don't make it more often.



Not only does my family love it, but I love it and it is so easy. Another bonus - there is usually always leftovers that I can do with whatever my little heart desires.

This time I desired to use the leftover meat and mashed potatoes to make this really tasty Vegetable Beef Soup, but I'm getting ahead of myself.

Here's the Pot Roast recipe......



Heat the oil in a heavy bottom pot. If it looks like this one you get extra points.


Take your beautiful chuck roast...


 and, salt and pepper it on both sides, then put it in the pot.



Brown the roast


on all sides.


Set aside until later.


These are the vegetables I forgot to tell you to cut up earlier.


Add them to your pot


along with some pepper and bay leaves. Cook until you see some color.


Next add the mushrooms.


Once the mushrooms start releasing their juices, with an occasional stir,
it will automatically start your pan deglazing.


Add 1 cup of your broth (or some red wine would be good here)
 and finsh scraping up any leftover yummies on the bottom of the pot.


Nestle your roast, that has been patiently waiting, into the vegetables;


add the rest of your broth and enough additional broth,
or stock, or water, or wine , (ooo I know) or beer, to cover 3/4 way up the beef.
At this point I would have tucked my fresh herbs into the broth but I didn't have any.
So, if you don't have any either, not to worry, it will still be wonderful.


Cover and cook.......and after......you end up with this deliciousnous!!


POT ROAST

1 3-5 lb chuck roast,
2 tbsp oil
3 cloves garlic, chopped
2 medium onion, large dice
3-4 carrots big chunk
1 cup button mushrooms, quartered
2 bay leaves
2-3 thyme sprigs (and rosemary if desired)
Salt
Pepper
2 cups beef broth or stock (or water)


Heat oil over med-high heat in a large heavy bottom pot. Salt and pepper both sides of the roast; brown on all sides. Remove to a plate and set aside.

Add the onion, carrots, bay leaves and garlic, adding more oil if needed. Add some fresh cracked black pepper but wait on the salt if your using broth. Give it a good stir and cook for several minutes until you see some color, occasionally scraping the bottom of the pan. Add the mushrooms and stir. Once they start releasing their liquid, it will naturally start deglazing the bottom of the pot.

Pour in 1 cup of the broth and scrape up any color left on the bottom. Nestle in the roast and pour in the other cup of broth, adding enough water, or more broth, to come about ¾ the way up the roast. At this point I like to give it a taste adjusting seasoning if needed. Depending on how salty your added liquid was, you may need to add some salt at this point. Add your fresh herbs, sinking them down in the liquid.

Reduce the heat, cover with a tight fitting lid and simmer 3-6 hours depending on the size of your roast. My roast was just over 3 pounds and I cooked it 3 ½  hours.  I always end up cooking mine on the longer end of the scale, but when you think it's close to done just test it with a fork and make sure it’s really tender and pulls apart easily. When it's done, I like to turn off the burner and let the roast rest, still covered, for a few minutes. 

Serve along side some mashed potatoes drizzling the delicious rich broth over all (if desired of course, and boy do I always desire).  

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