Pot Roast

One of my besties has been in town this week, hence the blog silence:) It’s been fabulous! We have been busy with crafting and taking the babes to the museum and farm and getting shakes and eating some more. She’s quite handy with the DSLR and I’m excited to try out my new tips.

I can’t post today without mentioning how SPECIAL today is. The one time we have a chance for our voices to be heard. You know what I’m saying….Election Day. Bestie is very very informed about politics and we have been following this presidential election very closely. I will not say more than that I believe strongly in people being INFORMED about economics, politics, foreign policy, and basic Constitutional principles. It is our job as citizens who live in the best free market economy to understand what makes it work and to support those who protect those freedoms. It is our duty to know more about the candidates than if they debate well or look good on camera. We need to investigate their credentials and know what they stand for. This cannot happen by simply watching the news, or listening to NPR. It takes educated study on what their decisions mean to us as citizens. This application extends to all candidates and not just presidential. Sure, every four years we pay more attention to voting, but how many of us know who our current congressmen are? What about who runs the school board, or the city mayor, or the people whose decisions affect our EVERY DAY LIFE? There. Off my Soap Box.

I’m not going to lie, I had every expectation of PW for this recipe. I am not a big Meat and Potatoes kind of gal, but I trusted PW enough to give it a try. Well, I think I messed it up because it wasn’t a succulent juicy roast or anything special. It was still kinda dry and flavorless. Maybe that’s just how pot roast is supposed to taste? I’m not a fan….Someone tell me what I’m doing wrong??? Here’s the recipe:

Perfect Pot Roast–via Pioneer Woman

Oh I know it looks delish doesn’t it! The carrots and potatoes were AMAZING! Don’t be deceived unless you like pot roast okay?

Ingredients:

1 whole (4 To 5 Pounds) Chuck Roast
2 Tablespoons Olive Oil
2 whole Onions
6 whole Carrots (Up To 8 Carrots)
Salt To Taste
Pepper To Taste
1 cup Red Wine (optional, You Can Use Beef Broth Instead)
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:
1) 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).

2)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.

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

4)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.

5)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.

6)When the bottom of the pan is sufficiently deglazed, place the roast into the crock pot 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.

7)Put the lid on, then cook for 3 hours on HIGH (for a 3-pound roast). For a 4 to 5-pound roast, plan on 4 hours.

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2 thoughts on “Pot Roast

  1. I think pot roast can be tricky for sure. I sometimes marinate mine in a little bit of red wine and oil for a day. It all depends on the cut of meat and if that piece is a good piece of meat. I always make beef gravy to go with it too, it helps to add moisture to a dry piece of meat. I also crockpot or pressure cook the roast and veg. Hope your next one comes out well…I love a good pot roast! 🙂

  2. i love me a good pot roast! yours looks great!

    re your roast issues: You did right searing the outside on high. But then I'd place the roast in the pan on a metal rack so there is space between the bottom of the roast and the pan. Cook to medium rare or medium, remove from the oven and let sit about 10 minutes or so to make sure the juice settles in the meat. then slice in and you should be good to go. I season the crap outta the meat and the veggies.. and i wouldn't put the liquid in with it. make the gravy for SURE, bring to a boil and then reduce to simmer for a bit – but serve along side once the roast is done.

    hope this helps!

    thank you for sharing your post with us at the Wednesday Fresh Foods Link Up! I hope to see you again this week with more seasonal and fresh/real food posts 🙂 xo, kristy

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