Recipe of the Week – Pot Roast
November 3, 2008 at 12:49 pm 1 comment
(From the Beef Entrée Collection at emealsforyou.com)
I wanted to have steaks on the grill and salad; my wife, on the other hand, thought pot roast would be nice. The occasion was our friend’s wife was out of town and he and his teenage son were at home; forced to fend for themselves for dinner. Well, as I put the pot roast on the stove I thought,” you win some and you lose some.” The good news is that I make a “killer” pot roast.
I learned long ago the secret to really good pot roast is to cook it longer than you think you should. If, by normal thinking, it should cook for 3 hours, cook it for 4. You really can’t over-cook it as long as you have some fluids around it while it is cooking. This will make a juicy and extremely tender, fork-tender, roast flavored by all the wonderful things you put along side it during the cooking process.
I cooked oven-roasted veggies alongside the pot roast; lots of potatoes, carrots, onions, celery and garlic; the thick, dark gravy just begging for dipping crusty bread into it. We finished the meal with some croissant bread pudding with bourbon sauce. I passed on the bread pudding but did have some more bread to dip into the gravy.
Pot Roast
| Complexity: | Easy |
| Serves: | 6 |
| Category: | Beef Entrée |
| Meal: | N/A |
| 3.5 | lb | beef, roast |
| 1 | tsp | salt and pepper to taste |
| 2 | Tb | oil, olive |
| 6 | cloves | garlic, chopped |
| 3 | medium | bay leaves, whole dried |
| 3 | medium | onion, yellow ,quartered |
| 1 | 12 oz can | beer |
| 1 | 10.5 oz can | beef consommé |
| 1 | Tb | Worcestershire sauce |
| 4 | Tb | water |
| 2 | Tb | cornstarch |
Spread salt and pepper over entire roast. Heat oil in a large, oven-roof pot. Brown roast on all sides. Add onion and onion browning slightly; add garlic and immediately add beer, Worcestershire sauce, bay leaves and consommé. Cover and cook on low on stove top or place in a 300 degree oven for at least 3 hours, until meat is fork tender. When done remove meat to a platter and cover. Mix water and cornstarch to make a slurry. Add to pan juices, bring to a boil, stirring constantly until thickened. Reduce heat, Cut meat cross grain and pour gravy over. Serve extra gravy on side.
Shown here with oven-roasted veggies.
Entry filed under: Dinners. Tags: beef roast, croissant bread pudding, friendly dinner, good gravy, oven roasted veggies, pot roast, roast, yankee pot roast.
1. Recipe of the Week – Hot Roast Beef Sandwich « Blog.EmealsForYou | May 25, 2010 at 7:48 am
[...] in the 80′s? Sure, why not. I originally posted about pot roast in November of 2008. (Recipe of the Week – Pot Roast ) I know, a winter month, but why do we relegate some of our favorite foods to certain times of [...]