POT ROAST RECIPE

By   January 30, 2014

 

Pot Roast Recipe (33 of 34)

In one way or another, meat appears on the table in most homes, providing good nutrition. There are different ways of cooking meat Most tender cuts are best cooked by dry heat: roasted or cooked on a rotisserie, broiled or grilled, pan-broiled or pan-fried. Less tender cuts should be cooked slowly in moist heat: braised or pot-roasted, or cooked in liquid.

A Pot Roast offers one way to cook a tough cut of meat such as beef chuck or lamb or veal shoulder. The meat can be marinated for added flavor.

Remember, cooked braised or simmered meat should be fork-tender.

Pot Roast Recipe (1 of 34)

Ingredients:

  • 1 tablespoon olive oil
  • 4-5 garlic cloves
  • 3 pound beef pot roast (1 1/2 inches thick)
  • 1 medium red or green pepper
  • 1 onion
  • 1 cup red wine
  • 1 tablespoon salt (I used garlic salt, but regular salt is fine too)
  • 1-2 teaspoon ground black pepper or your favorite seasoning
  • 2 bay leaves
  • herbs, like parsley, oregano leaves (optional) I used rosemary this time
  • potatoes (optional)

Gravy (optional)

  • 1 teaspoon butter
  • 1/4 cup flour
  • 1 cup water or broth (I use the broth in which the meat was cooking)

Rub olive oil onto roast. In Dutch oven over high heat cook pot roast until it is evenly browned on all sides, about 5 minutes on each side.

Pot Roast Recipe (2 of 34)

Deglaze with red wine. Add 2-3 cups water, spices, onion, garlic, bay leaf, rosemary, and bring to boil. Reduce heat to low, cover Dutch oven and simmer for 3 hours or until the meat is fork-tender.

Pot Roast Recipe (3 of 34)

Pot Roast Recipe (4 of 34)

After the meat is done, transfer it to a platter. Reserve 1 cup of broth in a separate saucepan. Add potatoes, carrots, peppers in your Dutch oven, bring to boil, and cook for 15 minutes until potatoes are tender. You can season potatoes with salt if you want to. I used about 1 teaspoon extra.

Pot Roast Recipe (7 of 34)

Pot Roast Recipe (8 of 34)

Meanwhile, in a separate saucepan melt butter. You can also use a fat from meat broth if you have any.

Pot Roast Recipe (9 of 34)

Add flour.

Pot Roast Recipe (10 of 34)

Gradually stir in water or broth. Season if needed. When potatoes are ready, transfer them to a platter. Now you can blend the rest of vegetables in a blender on high speed. (I didn’t blend the veggies, this step is optional. If you choose not to blend, take the vegetables out together with potatoes, and then thicken the gravy.) Return the blended mixture to the Dutch oven, thicken with the flour mixture, heat to boiling.

Pot Roast Recipe (12 of 34)

Garnish the roast and serve with the hot gravy.

Pot Roast Recipe (22 of 34)

POT ROAST RECIPE

POT ROAST RECIPE

Ingredients

  • 1 tablespoon olive oil
  • 4-5 garlic cloves
  • 3 pound beef pot roast (1 1/2 inches thick)
  • 1 medium red or green pepper
  • 1 onion
  • 1 cup red wine
  • 1 tablespoon salt (I used garlic salt, but regular salt is fine too)
  • 1-2 teaspoon ground black pepper or your favorite seasoning
  • 2 bay leaves
  • herbs, like parsley, oregano leaves (optional) I used rosemary this time
  • potatoes (optional)
    Gravy
  • 1 teaspoon butter
  • 1/4 cup flour
  • 1 cup water or broth (I use the broth in which the meat was cooking)

Instructions

  1. Rub olive oil onto roast. In Dutch oven over high heat cook pot roast until it is evenly browned on all sides, about 5 minutes on each side.
  2. Deglaze with red wine. Add 2-3 cups water, spices, onion, garlic, bay leaf, rosemary, and bring to boil. Reduce heat to low, cover Dutch oven and simmer for 3 hours or until the meat is fork-tender.
  3. After the meat is done, transfer it to a platter. Reserve 1 cup of broth in a separate saucepan. Add potatoes, carrots, peppers in your Dutch oven, bring to boil, and cook for 15 minutes until potatoes are tender. You can season potatoes with salt if you want to. I used about 1 teaspoon extra.
  4. Meanwhile, in a separate saucepan melt butter. You can also use a fat from meat broth if you have any. Add flour.
  5. Gradually stir in water or broth. Season if needed. When potatoes are ready, transfer them to a platter. Now you can blend the rest of vegetables in a blender on high speed. (I didn't blend the veggies, this step is optional. If you choose not to blend, take the vegetables out together with potatoes, and then thicken the gravy.) Return the blended mixture to the Dutch oven, thicken with the flour mixture, heat to boiling.
  6. Garnish the roast and serve with the hot gravy.

Enjoy!

Please let me know if you have any questions. Also, If you make this Pot Roast, please share how it turned out for you. What did you serve it with?  I absolutely love potatoes, what’s your favorite side that you serve your meat with?

 

One Comment on “POT ROAST RECIPE

  1. Pingback: PAN-ROASTED POTATOES | Vera's Cooking

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