Making A Pot Roast

Recipes

Written by Elke Probkevitz

Thursday, 24 February 2011 11:52

What could be a more comforting, delicious meal than a hot pot straight out of the oven filled with fork-tender meat and succulent aromatic vegetables? Whatâ€™s great about pot-roasting is that meats that are usually tough can be transformed into a succulent masterpiece. These cuts of meat are usually less expensive, which is also a plus, since you can create a large meal to feed the whole family on a budget.

Preparing for a pot-roast dinner can be done in advance, as well. Chop the vegetables, herbs, and aromatics whenever you have the time, add the meat and liquid of your choosing when you are ready to cook, and place the pot in the oven to simmer while you go about your day. When itâ€™s dinnertime, you will open the lid to find a one-pot meal that will satisfy your belly and your soul.

The tools. To start, you will need a pot with a tight-fitting lid. A Dutch oven or heavy cast-iron pot works very well, since it can be heated on the stove and then transferred to the oven, and it conducts heat very evenly for uniform cooking. If you donâ€™t have one, any sturdy ovenproof pot will do. You will also need oven mitts of some sort for transferring the pot in and out of the oven, and a good pair of tongs to handle the meat and turn it over.

The roast. Since pot-roasting calls for long, slow cooking, the tough cuts of meat stand up best to this process without losing texture and turning mushy. When making a beef pot roast, the chuck (which comes from the shoulder) or brisket can be used. A cut that is well marbled will result in a more flavorful, tender roast.

The prep. It is important to always season the meat well with salt and pepperbefore cooking. After that, whatever spices, herbs, and other seasonings you prefer can be rubbed into the meat. You want to brown the roast on all sides to achieve a nice crust and seal in the flavor. It will also help keep the texture of the roast while simmering in liquid for hours.

The cooking. The oven should be preheated to the correct temperature so your roast can go straight in after browning. Generally, a pot roast cooks at anywhere between 300Â°F and 350Â°F. Essentially a pot roast is a braised meat, cooking in a liquid about halfway up, while tightly covered. This seals in all the moisture and lets all the flavors from the cooking liquid be infused into the meat. It can also be left to cook on the stovetop or made in a Crock-Pot.

The veggies. You want the meat to be very tender, but adding in the vegetables too soon will result in a mushy consistency, since they take a lot less time to cook. Cook the meat first, till it is just about done, and then add the vegetables at the end. You want to be able to stick your fork into a carrot or potato without it falling apart, so make sure not to overcook the vegetables.

The finish. You can go ahead and serve the roast straight out of the oven and onto the table for a rustic, home-style meal. Another option is to plate the meal by thinly slicing or shredding the meat, serving with the vegetables on the same platter or on the side, and then using the pan juices as a sauce. If there is a lot of liquid left in the pot, you can thicken it by cooking it out on the stovetop or adding a little flour or cornstarch whisked in. If itâ€™s too thick, you can thin it out by added broth, water, or any liquid you used in the pot roast until it reaches the right consistency.

Pot Roast With Carrots And Potatoes

Ingredients:

1 tsp. olive oil
3 lb. boneless beef chuck roast
1 tsp. kosher salt
1/4 tsp. black pepper
2 cups coarsely chopped onion
1 cup dry red wine
4 thyme sprigs
3 garlic cloves, chopped
14 oz. low-sodium beef broth
1 bay leaf
4 large carrots, peeled and cut into 1-inch pieces
2 lb. Yukon gold potatoes, peeled and cut into 2-inch pieces

Directions:

Preheat oven to 350Â°F. Heat olive oil in large ovenproof pot over medium-high heat. Season roast with salt and pepper. Add roast to pan and cook 5 minutes, turning to brown on all sides. Remove roast from pan. Add onions to pan and sautÃ© until tender, about 8 minutes.

Return roast to pan and add wine, thyme, sprigs, garlic, broth, and bay leaf. Bring to a simmer, cover, and roast in oven for 2 hours or until tender. Add carrots and potatoes to pot, cover, and cook for another hour until tender. Remove thyme sprigs and bay leaf. Slice roast and serve with vegetables and pot sauce.

Want to learn how to cook gourmet, delicious meals right in your own kitchen? Take one-on-one cooking lessons or give a gift to an aspiring cook that you know. For more information, contact Take Home Chef personal chef services by calling 516-508-3663, writing to elke@TakeHomeChef.net, or visiting www.TakeHomeChef.net.