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Monday, October 4, 2010

Pot Roast with Vegetables and Potatoes


























Update: I have been making this recipe for years and it is continuously a success! I have never really deviated from the recipe, other than increasing amounts of the ingredients. I have made sandwiches from the leftovers for Bears games, and they have always been a hit! If you are looking for a straightforward recipe that will make your house smell fantastic for days, you have come to the right place!

I love fall! It's getting cooler, and time for more hearty dishes! I have made pot roast several times, and in different ways...then I combine what I liked from the different recipes to make my own. This recipe is a mixture of Bobby, Emeril, and one other chef, but I just don't remember...Alton, maybe? Anyways, I think it is finally perfect. This recipe is for a 2 lb. roast. This is enough for Matthew and I, as well as some leftovers. The butcher I spoke with says he typically recommends a 1/2 lb. per person for a serving.

The recipe I made this from is for a 3-5 lb. roast. I did not decrease the amount of herbs I used, but I did decrease the amount of vegetables and stock. Again, as usual, I forgot to take out the camera until we were already done eating...however, this was a success all around, so I definitely recommend trying it...it is easier than you would expect, and will only take one pot, as long as you have a Dutch Oven that can be used on the stove and in the oven with a lid.

Pot Roast with Vegetables and Potatoes

Preheat the oven to 325 degrees. Trim the fat off of:

1-2 1/2 lb piece of chuck roast (I say 2 1/2 lbs, because chuck roast is fattening, and you will have to trim it of the excess fat. This, in turn, will make it about 2 lbs.)

Cut 10 slits in the meat. Rub the entire roast with:

Olive Oil
Salt and Pepper

Into each slit, add:

Garlic Cloves

Let this sit for about half an hour in the refrigerator. While it is sitting, cut up:

1 medium red onion, quartered
4 carrots, sliced
2 celery stalks, sliced
1/2 lb. red potatoes, quartered

Note: if you need to, you can do all this the night before, and store the cut up vegetables in the refrigerator.

Heat the Dutch Oven over medium high heat. Brown the meat on all sides, about 2-5 minutes, based on your stove, taking the time to get a nice crust on the outside. It's okay to check it once in a while, to make sure it's not burning.  To the pot, add:

3 c. beef stock
2 sprigs fresh rosemary
4 sprigs fresh thyme
2 bay leaves
Salt and pepper

Place in the oven and cook for 1 hour.

Remove the pot, and either flip the meat, or baste it with the beef stock in the pot. Place in the oven again for another hour.

Remove the pot again, and, again, flip it or baste it. Add the potatoes around the roast, then scatter the onions, carrots and celery around and on top of the roast. If you want, add some more salt and pepper to taste, but this is optional. Cook for an additional hour.

Remove the roast from the oven, and arrange everything in a serving platter. I typically will try to get the vegetables out first, then add the pot roast on top. Remove the stems from the herbs and the bay leaves from the remaining liquid in the pot.

In a bowl, whisk together:

2 T. Flour
1/4 C. Water

Whisk the flour mixture into the reserved liquid. Bring the liquid back to a simmer and cook for approximately 4-6 minutes. Season with salt and pepper. Serve on the side with the pot roast as a gravy.

This was a success with Matthew, the leftovers are minimal :-)

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