Are you obsessed with Pinterest? It seems that everyone is. A year ago, I was one of those people. I thought I could use it as a way to promote things on my blog but the boards that I don't care about (Funny Shit, Dream Kitchen Spaces) have the most followers and my children (Food, France) don't have as many. I'm okay with this. In this photo-centric world of Pinterest, Tastespotting, FoodGawker and others, I don't need validation from people I don't know to tell me my craft is acceptable. Beauty is fleeting, knowledge lasts forever...
On that note, Pot Roast is another one of those items that I think everyone should know how to cook. It's simple like roasted chicken, economical, easily customizable and in the age of crock-pot recipes coming back into fashion, it fits the bill perfectly.
There are quite a few prime cuts of meat used for pot roast. These cuts have less fat and are best cooked by long, slow cooking with liquid ( called braising)--This tenderizes the meat fibers. Common cuts used for pot roast include: chuck, brisket, top round, bottom round and rump. Ask your butcher for his or her suggestion for the best cut.
The following recipe is NOT made in a crock-pot, but you could make it in one if you wish.
Pot Roast
Serves 6-8
3 1/2 lb of beef shoulder or boneless chuck roast
2 Tbsp olive or safflower oil
Salt, pepper, italian seasoning to taste
2 large white or yellow onions, julienne, about 4 cups sliced onion
4 cloves of garlic, peeled
1 cup of red or white wine
32 oz beef stock or water
1 bay leaf
Several carrots, peeled and cut lengthwise
1 lb Brussels sprouts, fresh
1 lb white mushrooms, sliced
2 Russet potatoes, cubed (optional; it tends to fall apart but it thickens the gravy without extra flour)
If using the oven, preheat to 350°F. Pat the roast dry with paper towels. Sprinkle and rub salt, pepper, and Italian seasoning all over the meat. Use a thick-bottomed pot with a lid (oven-proof, optional) and heat 2 Tbsp of oil on medium high heat. Brown roast in pot, all over, 4-5 minutes on each side. Don't move the roast while a side is browning, or it won't brown well.
When roast is browned, remove from pan and set aside to rest. Add the onions to the pan and cook for about 5 to 10 minutes, until they begin to brown. Add the garlic, carrots and all of the other vegetables on top of the onions. Set the roast on top of the vegetables. Add 1 cup of wine and stock or water. Add the bay leaf. Cover. Bring to simmer* and then adjust the heat to low, while still maintaining a simmer when covered. Cook for 3 1/2 to 4 hours, or longer, until meat is tender.
*If you wish to make this dish in the oven, preheat it at 350°F before browning the roast. Place the pot in the over at the start temp for 20 minutes, then drop the temperature to 225°F. For crock-pot-lovers, 6-8 hours on low or 2-3 hours on high.
On that note, Pot Roast is another one of those items that I think everyone should know how to cook. It's simple like roasted chicken, economical, easily customizable and in the age of crock-pot recipes coming back into fashion, it fits the bill perfectly.
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| Photo courtesy: The Way The Cookie Crumbles |
The following recipe is NOT made in a crock-pot, but you could make it in one if you wish.
Pot Roast
Serves 6-8
3 1/2 lb of beef shoulder or boneless chuck roast
2 Tbsp olive or safflower oil
Salt, pepper, italian seasoning to taste
2 large white or yellow onions, julienne, about 4 cups sliced onion
4 cloves of garlic, peeled
1 cup of red or white wine
32 oz beef stock or water
1 bay leaf
Several carrots, peeled and cut lengthwise
1 lb Brussels sprouts, fresh
1 lb white mushrooms, sliced
2 Russet potatoes, cubed (optional; it tends to fall apart but it thickens the gravy without extra flour)
If using the oven, preheat to 350°F. Pat the roast dry with paper towels. Sprinkle and rub salt, pepper, and Italian seasoning all over the meat. Use a thick-bottomed pot with a lid (oven-proof, optional) and heat 2 Tbsp of oil on medium high heat. Brown roast in pot, all over, 4-5 minutes on each side. Don't move the roast while a side is browning, or it won't brown well.
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| Sizzle, sizzle... Look at that hunk of beef! |
When roast is browned, remove from pan and set aside to rest. Add the onions to the pan and cook for about 5 to 10 minutes, until they begin to brown. Add the garlic, carrots and all of the other vegetables on top of the onions. Set the roast on top of the vegetables. Add 1 cup of wine and stock or water. Add the bay leaf. Cover. Bring to simmer* and then adjust the heat to low, while still maintaining a simmer when covered. Cook for 3 1/2 to 4 hours, or longer, until meat is tender.
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| Caramelizing of the onions |
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| The vegetables. |
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| Finished product! |
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2 comments:
Beautiful roast, Nikki!
Cannot wait to see you on television this weekend! Remember to post the link/information either here or your Facebook so that I'll know when to tune in!
xo
I hope you enjoyed, Janet!
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