Monday, January 23, 2012

Pot Roast - No Knife Needed

I have finally mastered to make a Pot Roast recipe that doesn't end up dry, tough, or flavorless. Btw, Food Lion has chuck roast on sale this week! This isn't a recipe you can make in 30 minutes. Time is what makes this Pot Roast wonderful. It isn't labor intensive though so you can get it started then do other things while it cooks!

Step 1: Pick out a nice 2.5-3.5lb chuck roast. You will want one with a decent amount of fat. Fat = Flavor. The one I made today was 2.81lbs. I used my medium dutch oven. Pour about 2 Tblsp of Olive Oil in the bottom of the pan and turn the burner on medium.(you don't want to ever go over medium with cast iron). Preheat oven to 325.

Step 2: Liberally season your roast with salt and pepper on both sides. Once the olive oil starts to smoke put the roast in the pot and let it sear for 4-5 minutes. Flip and sear the other side for 4-5 minutes. This really gives you a lot of flavor.

Step 3: While it is searing cut up your veggies. 2 onions quartered, 4-5 carrots cut into bite size pieces, 3-4 stalks of celery cut into bit size pieces. Go ahead and put these in the pot around your roast.

Step 4: Once both sides are seared and your veggies are in pour in 1.5C of beef broth and 1.5C of red wine. (I get the $3.50 wine) Toss in 2 sprigs of rosemary, 2 springs of thyme(or 1 tsp), and 3 bay leaves. You can tie these, put them in cheesecloth, or just look out for them later. Bring to a boil. Cover and put in the oven.

Step 5: Find something else to do for a while. I've found it turns out best if you let it cook for at LEAST 1 hr per lb.

Step 6: Once enough time has passed you can check to see if the roast is ready by trying to lift it out of the pot. If it falls apart. Its READY!

(Btw, I LOVE the bamboo utensils Mom got me for Christmas)

Step7: Take roast out of the pot and put on cutting board or plate then tent loosely with aluminum foil while you finish.

Step 8: As soon as the pot roast was out I put the pot back on the burner and turned the heat to medium. I wanted to reduce the sauce so there was more flavor. It cooked for the 20 minutes it took me to make Brown Rice.

Step 9: Brown Rice is wonderful. Since you will have left over beef broth lets use it! For 1C of rice pour 1.5C of beef broth, 1/2 C water, and 2TBS of butter into a sauce pot. Bring to a boil. Pour in 1C of rice, reduce to Med/Low and cover. Do not touch it for 20 minutes. Fork the rice when done and serve. 

Step 10: Plate all the food. Use some of the juice around the veggies as dressing for the roast....or just pile it all together like I did. Don't forget to take your catalog/recipe book picture!

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