Wednesday, November 9, 2011

The Perfect Pot Roast

"Pot Roast? What's so special about Pot Roast?" Words from my fiancé when I mentioned this was for dinner one Sunday. He apparently never had a GOOD pot roast so he stuck his nose up.

Now growing up, my mom made AMAZING pot roast! So good my mouth watered walking into the kitchen and smelling it from the oven.

As an adult my attempts, several attempts, failed. Over cooked EVERY TIME. I just couldn't do it and it drove me absolutely insane. Then after watching a food network show "Pioneer Woman" I just knew I had to make her recipe.

PERFECTO! It was so delicious that Justin was fighting me for the last of it. And can I add I also made her creamy mashed potatoes to go along side of this, yum.

So I'm sharing this amazing recipe with you because I hope everyone can cook this perfect pot roast!

■1 whole (4 To 5 Pounds) Chuck Roast
■2 Tbsp EVOO
■2 whole Onions (I use white)
■6 whole Carrots (Up To 8 Carrots), sliced or cheat and buy baby carrots like me
■Salt To Taste
■Pepper To Taste
■1 cup Red Wine
■2 cups To 3 Cups Beef Stock
■3 sprigs Fresh Thyme, or more to taste
■3 sprigs Fresh Rosemary, or more to taste

Preparation Instructions
First and foremost, choose a nicely marbled piece of meat. This will enhance the flavor of your pot roast like nothing else. Generously salt and pepper your chuck roast.

Heat a large pot or Dutch oven over medium-high heat. Then add 2 to 3 tablespoons of olive oil (or you can do a butter/olive oil split).

Cut two onions in half and cut 6 to 8 carrots into 2-inch slices (you can peel them, but you don’t have to). When the oil in the pot is very hot (but not smoking), add in the halved onions, browning them on one side and then the other. Remove the onions to a plate.

Throw the carrots into the same very hot pan and toss them around a bit until slightly browned, about a minute or so.

If needed, add a bit more olive oil to the very hot pan. Place the meat in the pan and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.

With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pan, scraping the bottom with a whisk to get all of that wonderful flavor up.

When the bottom of the pan is sufficiently deglazed, place the roast back into the pan and add enough beef stock to cover the meat halfway (about 2 to 3 cups). Add in the onion and the carrots, as well as 3 or 4 sprigs of fresh rosemary and about 3 sprigs of fresh thyme.

Put the lid on, then roast in a 275F oven for 3 hours (for a 3-pound roast). For a 4 to 5-pound roast, plan on 4 hours.

No comments:

Post a Comment