B E A U T Y !
Most everyone loves a good pot roast. The taste is so wonderful, like you’ve been slaving away for hours and hours, when in reality, it basically does most everything itself. Some people prefer to make mashed potatoes, if you’re on of those people, you can certainly pull the veggies and pot roast out when done, and maybe stir in a little corn starch/water mixture and and to pan, heat to thicken the gravy. I don’t bother, the juice is just that good. I usually throw my carrots and potatoes in the pot instead of making mashed potatoes, it’s just too easy this way!
I follow this recipe from Cooking Light magazine – not exactly, but its a starting point. Add more of what you like, less of what you don’t!
My notes on the recipe below… I rarely use wine, I just like the taste of pot roast best without it, same with Thyme… garlic I use occasionally, but rarely… I buy a large container of Kitchen Basics Beef Broth (unsalted), and use about 3/4 of it. I don’t measure I just make sure it covers most of the veggies… I use a lot of carrots and a few potatoes. For a 1.5# roast, I usually bake it for about 45 minutes, then add the potatoes and carrots (I put the roast on top) and bake another hour. It’s perfect when the meat falls apart easily.
Recipe from Cooking Light Magazine!
1 (3-pound) boneless chuck roast, trimmed
1/4 teaspoon freshly ground black pepper
2 cups coarsely chopped onion
1 (14-ounce) can fat-free, less-sodium beef broth $
4 large carrots, peeled and cut diagonally into 1-inch pieces $
2 pounds Yukon gold potatoes, peeled and cut into 2-inch pieces
Fresh thyme leaves (optional)
Preheat oven to 350º.
Heat olive oil in a large Dutch oven over medium-high heat. Sprinkle chuck roast with salt and pepper. Add roast to pan; cook 5 minutes, turning to brown on all sides. Remove roast from pan. Add onion to pan; sauté 8 minutes or until tender.
Return browned roast to pan. Add the red wine, thyme sprigs, chopped garlic, beef broth, and bay leaf to pan; bring to a simmer. Cover pan and bake at 350° for 1 1/2 hours or until the roast is almost tender.
Add carrots and potatoes to pan. Cover and bake an additional 1 hour or until vegetables are tender. Remove thyme sprigs and bay leaf from pan; discard. Shred meat with 2 forks. Serve roast with vegetable mixture and cooking liquid. Garnish with thyme leaves, if desired.
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Ok, now for my step by step shots!
Sear the meat first!
Sear to lock in juices on all sides
Since there are only two of us, I usually go to Whole Foods or EarthFare and buy a pot roast (chuck roast) and if it’s really thick i have them slice it in half lengthwise, I usually end up with about a 1.5 pound roast, but if you have more than two people in your family (this is several meals for us), then you may opt for the larger cut, just keep it in the oven longer.
Start by adding a little olive oil to the pan so it won’t stick, get the pan nice and hot so you hear SIZZLE when you put the roast in the pan… you aren’t cooking it through just browning on all sides, at medium high, I even sear the sides… keeps all those juices where you want them to be! Once it’s seared, move it to a plate…
Now sautee the onions… smells wonderful doesn’t it?
Add seared roast and beef broth to pan
Now add the seared roast and the beef broth to the pan – cover and bake OR… go ahead and add potatoes and carrots (If roast is small) and bake all together for around 1.5 hours or until it starts to fall apart! I tuck the potatoes and carrots all around the roast… you can check on it a time or two, splash a little more broth on top… a few hours later (and a WONDERFUL smelling house)… you have…
This is what BEAUTY Looks like when you pull it out of the oven… oh. my. word.
Smells heavenly doesn’t it?
Too good for words!!
Catch you back here tomorrow!