Now I want to make a pot roast, and would love a good recipe - something that may be a little out of the ordinary would be ideal, although any tried and true recipe would be welcome. Any ideas?
If you or some of the other folks are still around Shel:
I love simple adobo and what typically goes with it, referring to teamfat's comment. We recently explored comfort-style PR's in the recent Pot Roast Cooking post. Condensed cream of mushroom and Lipton's onion soup were some base ingredients, along with various alchoholic liquids, and selecting a cut of meat. I replaced the Lipton's with fresh onion crisps made in the oven, it was KILLER!
shel, google Ina Garten's "Company Pot Roast" and look it over. I've used the recipe many times...always great. It makes a TON of sauce which is delicious, but you can easily cut back on the amounts if you like.
Also, this is another version I use...amounts are approximate. If desired, you can use all beef stock instead of the wine.
Boneless chuck roast (approx. 3 1/2 lbs.)
Salt and pepper
Olive oil (2-3 T.)
Beef stock (1 1/2 to cups)
Dry red wine (1 1/2 cups)
Chopped parsley (1/4 cup)
1 large onion, chopped
3-4 carrots (1-inch chunks)
8 small potatoes, cut into thirds
2 cups canned Italian plum tomatoes, with juice
1 cup chopped celery
Preheat oven to 325.
Season roast well with salt and pepper. Heat olive oil in a heavy casserole, sear roast for several minutes on each side, browning well.
Pour in stock, wine, parsley and more salt/pepper to taste. Stir in onions, carrots, potatoes, tomatoes and celery. Liquid in casserole should just cover vegetables. Add additional beef stock, if necessary. Bring to a simmer on top of the stove, cover and bake in center of oven for 2 to 2 1/2 hours.
Uncover and cook a little longer, until meat is very tender, maybe another hour or so, basting frequently. Transfer meat to serving platter with vegetables and put some of the sauce on top. Pass remaining sauce in gravy boat.
Pot Roast Recipe - You can make this recipe at your home by following our some easy tips:-
Ingredients For Pot Roast:-
- 1 onion, chopped
- 1/2 teaspoon freshly ground black pepper
- 2 cloves garlic, minced
- 2 teaspoons olive oil
- 4 pounds boneless chuck roast
- 2 bay leaves
- 1 teaspoon salt
Now you preheat the oven to 325 degrees F.
Heat the heavy Dutch oven on top of the stove over medium-high heat. Add oil, and sear meat in the center of the pan for 4 minutes. Turn meat over with tongs; sear all sides for 3 to 4 minutes on each side. Remove meat from pan. Arrange onion, garlic, and 1 bay leaf in the bottom of the pan, and sprinkle with salt and pepper. Return meat to pan, place remaining bay leaf on top of meat, and cover.
Cook in the oven for 30 minutes at 325 degrees F (165 degrees C). Reduce the heat to 300 degrees F (150 degrees C), and cook for 1 1/2 hours. Remove roast to a platter to rest for 10 to 15 minutes. Slice, and top with onions and gravy.