I am a huge fan of pot roasts for several reasons. Like many dishes that are slowly braised, it is actually better if a tough cut of meat is used. Cuts of meat that would otherwise be nearly inedible are turned into rich, unctuous dishes when the tough connective tissue they contain is turned into gelatin by the "slow and low" cooking process. The ability to make a delicious dish from an inexpensive cut of meat alone is enough to earn it a place in my heart.
Added virtues include the flexibility of the dish. Just about any liquid can be used to braise the roast, and just about any vegetables that you have on hand can be added. And you don't need to be an award-winning cook to make a world-class pot roast as long as you cook it long enough and don't let the pot boil dry. It's as foolproof a dish as you'll find anywhere.
Finally, it's comfort food of the highest order, and it's delicious.
Old-Fashioned Pot Roast
2 Tbs vegetable oil
4 lb beef chuck, shoulder, round, or rump roast
3 carrots, cut into 2 inch pieces
3 ribs celery, cut into 1 inch pieces
3 small turnips, peeled and quartered
6 small potatoes, peeled (optional) and quartered
1 medium onion, stuck with 3 cloves
8 to 10 whole cloves of garlic, peeled
2 bay leaves
2 cups beef stock or red wine, or combination of the two
Salt and freshly ground pepper to taste
Heat the oil in a large, heavy pot over high heat and lightly brown the roast on all sides.
Add the remaining ingredients and bake covered in a 300F oven for 3 to 4 hours, or until meat is tender.
You may also simmer it covered on the stove over low heat for 3 to 4 hours.
Under either method, check the pot occasionally and add more liquid if necessary.
Remove the meat when it is done and cut into thick slices.
Arrange the sliced meat on a serving platter or individual plates and add the vegetables.
Discard the bay leaves.
Skim the excess fat off and ladle the remaining liquid over the meat and vegetables.
Serves 6.
Here's a good example of the many variations that can be made on the basic pot roast concept.
Mexican-Style Pot Roast
2 Tbs olive oil
4 lbs beef pot roast
Salt and freshly ground pepper to taste
1 cup dry red or white wine (optional)
1 medium onion, chopped
6 cloves garlic, finely chopped
2 cups chopped fresh or canned tomatoes
1 cup sliced mushrooms
2 bay leaves
2 Tbs chili powder
1 tsp dried thyme
Heat the oil in a large, heavy pot over high heat and lightly brown the roast on all sides.
Add the remaining ingredients and bake covered in a 300F oven for 3 to 4 hours, or until meat is tender.
You may also simmer it covered on the stove over low heat for 3 to 4 hours.
Under either method, check the pot occasionally and add more liquid if necessary.
Remove the meat when it is done and cut into thick slices.
Arrange the sliced meat on a serving platter or individual plates.
Discard the bay leaves.
Skim the excess fat off and ladle the remaining liquid over the meat.
Serves 6.
Added virtues include the flexibility of the dish. Just about any liquid can be used to braise the roast, and just about any vegetables that you have on hand can be added. And you don't need to be an award-winning cook to make a world-class pot roast as long as you cook it long enough and don't let the pot boil dry. It's as foolproof a dish as you'll find anywhere.
Finally, it's comfort food of the highest order, and it's delicious.
Old-Fashioned Pot Roast
2 Tbs vegetable oil
4 lb beef chuck, shoulder, round, or rump roast
3 carrots, cut into 2 inch pieces
3 ribs celery, cut into 1 inch pieces
3 small turnips, peeled and quartered
6 small potatoes, peeled (optional) and quartered
1 medium onion, stuck with 3 cloves
8 to 10 whole cloves of garlic, peeled
2 bay leaves
2 cups beef stock or red wine, or combination of the two
Salt and freshly ground pepper to taste
Heat the oil in a large, heavy pot over high heat and lightly brown the roast on all sides.
Add the remaining ingredients and bake covered in a 300F oven for 3 to 4 hours, or until meat is tender.
You may also simmer it covered on the stove over low heat for 3 to 4 hours.
Under either method, check the pot occasionally and add more liquid if necessary.
Remove the meat when it is done and cut into thick slices.
Arrange the sliced meat on a serving platter or individual plates and add the vegetables.
Discard the bay leaves.
Skim the excess fat off and ladle the remaining liquid over the meat and vegetables.
Serves 6.
Here's a good example of the many variations that can be made on the basic pot roast concept.
Mexican-Style Pot Roast
2 Tbs olive oil
4 lbs beef pot roast
Salt and freshly ground pepper to taste
1 cup dry red or white wine (optional)
1 medium onion, chopped
6 cloves garlic, finely chopped
2 cups chopped fresh or canned tomatoes
1 cup sliced mushrooms
2 bay leaves
2 Tbs chili powder
1 tsp dried thyme
Heat the oil in a large, heavy pot over high heat and lightly brown the roast on all sides.
Add the remaining ingredients and bake covered in a 300F oven for 3 to 4 hours, or until meat is tender.
You may also simmer it covered on the stove over low heat for 3 to 4 hours.
Under either method, check the pot occasionally and add more liquid if necessary.
Remove the meat when it is done and cut into thick slices.
Arrange the sliced meat on a serving platter or individual plates.
Discard the bay leaves.
Skim the excess fat off and ladle the remaining liquid over the meat.
Serves 6.
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