Tuesday October 7, 2008


I love pot roast.  In the winter there is nothing more delicious (or convenient) than a pot roast slowly cooking and filling your house with a savory aroma.  It’s a meal in one pot!

However, for my entire married life, I have never managed to cook a tender, flavorful pot roast.  I think it’s because I not an intuitive cook.  Which is a result of my own inexperience and the fact that I tend to be anxious and up-tight in the kitchen (even though I really enjoy cooking).

I was beginning despair at my pot roast plight, when I came upon this recipe from Martha Stewart’s web site.  I’ve made this recipe several times and it comes out perfectly moist and delicious.  So, if you’re like me and you are pot roast challenged this is the perfect recipe.

Pot Roast

2 T. of veg. oil
salt and pepper
1 lg. pot roast (chuck)
2 c. beef broth
1/2 c. of red wine
2 bay leafs
1 tsp. dried thyme
3 T. of tomato paste (ketchup works too)
4 cloves of garlic (minced)
1 large onion cut into wedges
4 lg. potatoes and carrots cut into chunks

Preheat oven to 200 degrees.
 
A dutch oven works best for this recipe but if you don’t have one, just brown your meat in a skillet and then transfer it to a oven-safe pot. Never brown your meat in a non-stick pan, you won’t get a nice brown crust on the meat.

Heat oil over med. high heat and generously salt and pepper the roast.  Place meat in oil and brown well on all sides.
Add the beef broth, tomato paste, and wine. Stir well, scraping off the brown bits on the bottom of the pan.  Add garlic, bay leafs, thyme, and onion wedges.  Bring liquid to a simmer, put on lid and place in 200 degree oven.
Cook for 2 hours at 200 and check occasionally to make sure that the liquid is just gently bubbling.  If the liquid is rapidly bubbling, turn down the heat; if it’s not doing anything, turn it up a little.  After 2 hours put in potatoes and carrots and turn up the heat to about 225.  Let it cook for another 2 hours.  Plate and serve.

If you want to make a good meal great, about 20 min. before you want to serve your meal make a reduction sauce out of the liquid.  Remove about two cups of liquid from the roast and place in a shallow sauce pan.  Let it boil over med. high heat, stirring frequently (it will burn if you’re not careful).  Once the sauce has reduced by half and thicken slightly, remove from heat and serve with the pot roast.

The thyme and red wine in this recipe really compliment the meat.  This is a big hit at my house.  Enjoy!

(I should mention that my oven tends to run hot so 200 degrees might be a little cool for some ovens.)



6 thoughts on “Tuesday October 7, 2008

  1. viewinghuijia

    Girls! I have the easiest of all recipes and it comes from the kitchen of Dorothy Roesel, nothing beats it for simplicity and yumminess (is that a word?)

    Put a frozen potroast in an uncovered pan in a prewarmed 400 oven. Remove from oven in 1 hr. Turn oven down to 300. Cover roast with 1 Campbell’s Soup French Onion soup, 1/2 can of water, pour a tad of liquid smoke on top of roast, salt and pepper to taste. Cover and place back in the oven. Go to church, forget it until supper time, whatever. 3 hours later, pull it out a VIOLA! A WONDERFUL, yummy roast! And I’m NOT kidding. I’ve used it for years.

    I’ve scars on my wrist from the only time I ever tried to brown a roast on the stove. Ask me, I’ll show you.

    The slower you cook this roast the better.

    If you remove the potroast and put your pan on the stove top, boil the onion and grease soup and add flour and milk, you’ll have the bestest flavored gravy EVER.

    After the 2 hr. mark you can add some veggies if you want and continue cooking.

    Honestly….you’ll LOVE this recipe.

    Reply
  2. JessiLeighB

    Ahhh, I cannot wait to cook again… : )  BTW, I have the boys clothes from Mom, they got left at the house.  I am trying to keep them out of harms way, not guarantee though… : )

    Reply
  3. inanorchard

    @viewinghuijia - Sounds like a good recipe and very simple.  I like more traditional pot roast (more onion flavored with gravy), my husband unfortunately does not!  Which is why I have started using the Martha Stewart recipe.  I’ll have to try Dorothy’s recipe while he’s out of town :)

    Reply

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