Pot roast is one of those dishes that you can cook while you take care of other things. The heat, time, & moisture break down the connective tissue in tougher beef cuts. This method of cooking is also referred to as braising. Any one of the roasts included in a Lasater family sampler pack can be used to prepare this dish. Here is a recipe for traditional pot roast:
Ingredients:
 |
| Seared pot roast |
- 1 roast 3-5lbs (English, Chuck, Pikes Peak, Rump, etc)
- ½ - 1 Cup red wine (if you do not have wine, use a beer)
- 3 Carrots or large hand full of small, cut into bize size pieces
- 3 Potatoes, cut into bite size pieces
- 1 Medium-large onion
- 3-5 Garlic cloves
- 4 Cups broth or more if needed (See Lasater blogspot for homemade broth) http://lasatergrasslandbeef.blogspot.com/2010/10/beef-broth-at-home.html
- 2 Tablespoons olive oil
- ½-1 Teaspoon thyme
 |
| Seared roast w/onions, garlic & wine |
Directions:
Bring roast to room temperature.
In dutch oven or stock pot sear roast on medium-high heat using olive oil or lard.
Sear roast on all sides.
Deglaze pan with red wine.
Place sliced or quartered onions & garlic below the roast in dutch oven/stock pot.
Add herbs such as thyme.
Bring roast to room temperature.
In dutch oven or stock pot sear roast on medium-high heat using olive oil or lard.
Sear roast on all sides.
Deglaze pan with red wine.
Place sliced or quartered onions & garlic below the roast in dutch oven/stock pot.
Add herbs such as thyme.
Stove top: Add broth, cover, bring to a
simmer then lower heat to maintain simmer if using a stock pot, simmer for 2-3 hours.
Dutch oven: Add broth, cover, and place in over on 350 degrees for 2-3 hours or until meat is tender.
Pot Roast will be done when the meat is so tender it can be pulled apart with little effort.
Season to taste with salt & pepper.
Add potatoes & carrots about 30 minutes before serving or until vegetables are tender
Add more salt & pepper if needed.
Thicken with cornstarch, arrowroot, or kudzu. In a Pyrex measuring cup or mug, dissolve approx. 1Tbsp of cornstarch in 1 cup of broth. Then add the cornstarch mixture back into pot roast dish and stir.
(Kudzu or Pueraria lobata is a tuberous starchy root used to thicken dishes)
Dutch oven: Add broth, cover, and place in over on 350 degrees for 2-3 hours or until meat is tender.
Pot Roast will be done when the meat is so tender it can be pulled apart with little effort.
Season to taste with salt & pepper.
Add potatoes & carrots about 30 minutes before serving or until vegetables are tender
Add more salt & pepper if needed.
Thicken with cornstarch, arrowroot, or kudzu. In a Pyrex measuring cup or mug, dissolve approx. 1Tbsp of cornstarch in 1 cup of broth. Then add the cornstarch mixture back into pot roast dish and stir.
(Kudzu or Pueraria lobata is a tuberous starchy root used to thicken dishes)
You should get a rich, succulent dish that will satisfy even the most discerning palette.
We made this recipe tonight and it was great. Matt even forgot to add any broth until it was supposed to be done. We added 2 cups and put it back in the oven for an hour at 200 and it turned out great.
ReplyDeleteTalk about forgiving and delicious!
Thanks for the help!