No Ordinary Pot Roast

(playing catch up!)

Ahhhh, pot roast, what can I say?  I have never really like it due mainly to the fact that I do not really like beef enough to want to eat it.  Growing up we had pot roast a few times, and I can remember not being to keen on it because it was always so basic: salt, pepper, onions.  Living on my own has expanded my mind in regards to herbs, spices, veggies, meats, etc...  I found out that I crave seasonings and herbs rather than the regular salt and pepper; additionally, I don't want just plain salt or plain ole pepper.  I like kosher salts, sea salts or flavored salts and all kinds of whole peppercorns and mixes to freshly crack on   my own: the spicier, the better!

After 20+ years of cooking, learning, researching and tasting, I decided it was time for me to come up with the ultimate pot roast experience.  I crave juicy, tender meat with earthy and slightly sweet flavors and a nice sauce; this is what I came up with (let me add that a Dutch oven is the best creation on the face of the planet for this):

2-1/2 lb pot roast

3 carrots, peeled & quartered

3 leeks, sliced

1 onion, halved & sliced

8 garlic cloves

2 shallots, sliced

½ lb baby Yukon potatoes, quartered

¾ cup red wine

2 cups water

2 tsp Better Than Bouillon Beef Base

2 bay leaves

2 tsp chopped rosemary
Kosher Salt & fresh cracked pepper (enough to sprinkle all over the meat)

Preparation:

First, let's talk about stock:  I opted to use my Better Than Bouillon beef base because I feel it has a richer flavor profile which I was thinking would help pull my pot roast together (and I was right).

When dealing with leeks, know that they are filled with dirt and grit so after you slice them, throw them into a colander sitting in a bowl and fill with water.  Run your hand a few times through the leeks, and leave them while you prep your veggies.

Chop and prep your veggies.

Pull the colander out of the water; you will notice all the dirt has settled in the bowl below. (dirt in bowl good, not in food, lol)

Pat the roast dry with paper towels.  Cut several pockets into the roast (stab it, lol) and put a garlic clove in each pocket.

Use a thick-bottomed, oven-proof covered pot, such as a dutch oven, just large enough to hold roast and vegetables. Heat 2 Tbsp of oil on medium high heat (hot enough to sear the meat). Sprinkle and rub salt, pepper, and rosemary all over the meat. Brown roast in pot, all over, several minutes on each side. Don't move the roast while a side is browning, or it won't brown well.

When roast is browned, remove from pan and set on a plate. Add the onions, leeks, shallots & carrots to the pan and cook for about 5 to 10 minutes, until they begin to brown.  

Add the potatoes, red wine, beef base & water; stir well to combine.  Add the bay leaves.  Set the roast on top of the veggies.  Cover. 

Bring to simmer and then adjust the heat down to the lowest heat possible to maintain a low simmer when covered, then put in the oven: start the temp at 300°F for 15 minutes, then drop it to 225°F.

Cook for 4 to 4-1/2 hours, or longer, until meat is tender. 

***NOTE***  to thicken up the sauce a bit, take equal parts of cornstarch to equal parts of cold water; dissolve well, and mix into the liquid.  Simmer on the stovetop about 2-3 min for the activate the thickening agent in the cornstarch.  I would suggest to start with 1 tsp first and add more later to achieve your desired consistency.

The pot roast was an utter success: the mean totally fell apart and was so incredibly tender and juicy.  It had such an amazing flavor, and the sauce was perfect over the meat.  I think we ate this for 3 days, and it was even better (if you can believe that) the second time around.

I served this with peas, but it will go good with rice or a nice salad as well.

Ok, I am proud to have finally gotten my blog caught up; I hope you enjoy this as much as we did.

Until next time, Happy Eating!