Ingredients: |
Ingredients: Sunday Pot Roast was a very common dinner in most households. It turns a cheap, tough roast, which was all we could afford, into a deliciously tender juicy roast with gravy. Enough to feed the family, and left overs for the rest of the week. It is a method of Braising, which is cooking less tender cuts of Beef in liquid. Because you brown the meat first, it ensures good colour and flavour.
The long slow cooking breaks down the connective tissue in the meat and combines its juices to the braising liquid. On the other hand, the meat does dry out during the cooking, so the liquid is served with it.
3-4 pound Chuck Roast, or any roast other than a Prime Rib.
Roast with a bone always taste much better.
Season the Roast on all sides with Salt and Pepper, I prefer Montreal Steak Spice.
Flour to dredge the Roast in
2-3 Tbsp Oil and 2-3 Tbsp Butter
1 1/2 cups Beef Broth
6 small Potatoes
2-3 small Onions
6 medium Carrots
1 can Mushrooms
Parsnip, Celery, Garlic of your choosing.
Options for seasoning and tenderizing the Pot Roast as it Braises:
1/2 cup Apple Juice
2 Tbsp Worcestershire Sauce
1 can Cream of Mushroom Soup makes a rich creamy gravy
1/2 cup Red Wine
Peking Pot Roast: very interesting way to cook a Pot Roast, but it is delicious as weird as it sounds.
Onion and Garlic, cut into Slivers
1 cup Vinegar
Four to dredge Roast in
2-3 Tbsp Cooking Oil
2 cups strong Black Coffee
1-2 cups Water
Using a sharp knife, cut deep slits into Roast, inserting slivers of Onion and Garlic. Place meat in a large deep bowl and pour Vinegar over, making sure it runs into the slits. Refrigerate over nite.
Heat Oil in large pot ( Dutch Oven ). Dredge Roast in Flour and Brown in Large Pot. Add Coffee and Water to almost cover Roast.
Cook over low heat, covered, for 4-6 hours. Remove from pot and season to taste.
Rest for 15 minutes and Carve. Use Juices as Gravy. For some reason, you don't taste coffee in the gravy!
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Directions: |
Directions:Buy Whatever Roast is on sale, Boneless or Bone in preferred. Trim off excess fat if necessary. If Roast wrapped in mesh, leave it on.
Season with Montreal Steak Spice or Salt and Pepper.
Dredge in flour on all sides.
Heat Oil and Butter in a Large Pot ( dutch oven ) .
Brown Roast on all Sides. Remove meat and drain off excess fat.
Deglaze pot with Beef Broth or Red Wine, scraping up bits of brown from bottom of pot.
Return Roast to pot and simmer covered on low for 2 1/2 hours.
Add vegetables on and around Roast. Cover and simmer for an additional 45 -60 minutes.
Remove Meat and Vegetables from pot. Cover Roast and Vegetables with foil and let sit for 15 minutes.
The remaining liquid in the pot can be serve with or without thickening. To thicken, add 2 Tbsp Cornstarch to 1/4 cup water, mix together and stir into liquid. Bring mixture gently to a boil to thicken.
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Personal
Notes: |
Personal
Notes: Using a heavy pot with a lid is important to ensure a tender roast. This may not be as convenient as a Slow Cooker Roast as with that you put the meat and vegetables in the slow cooker, add the liquid and walk away for 5-6 hours. Browning the Meat first, place Vegetables at bottom of Slow Cooker, almost cover with liquids and your roast turns out just as nice.
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This recipe for Basic Beef Pot Roast with Variations is from